Spiced Chicken and Rice Bowls
These spiced chicken and rice bowls are loaded with nutrients and easy to make. Mix and match your favorite vegetables and herbs for a perfect weeknight dinner. What’s great is that this meal comes together quickly too.
For this recipe, I used Maya Kaimal’s organic basmati rice and red chili sauce. The red chili sauce is well balanced and brings the perfect amount of spice and flavor to this meal. The rice is great because you can make it over the stovetop or in the microwave and it comes out perfectly every time.
This recipe post is sponsored by Maya Kaimal. I was compensated for my time, however, all opinions are my own.
Ingredients in Spiced Chicken and Rice Bowls
Chicken – This recipe calls for cubed chicken breasts. However, you can use any cut of chicken you enjoy most.
Chicken Spice Blend – garam masala, cumin, onion powder, garlic powder, salt.
Butter / Oil – for this recipe you will need butter and olive oil.
Rice – Be sure to use Maya Kaimal’s basmati rice. It comes in a pouch and is already cooked. You’ll get about 2 cups per pouch. To add extra flair, grab 5-6 threads of saffron and grind them into a powder. Add 2 tablespoons warm water to the ground saffron so it can release it beautiful color and flavor. Next, grab a pot and add butter, garlic and diced onions. Once the onions begin to soften and brown, add the pre-cooked basmati rice and the saffron infused water. Stir until the rice is a beautiful yellow color. Season with a pinch of salt.
Vegetables – For this recipe, you can use any vegetables you desire. However, sauteed onions, sauteed red bell peppers, sliced cucumbers, avocado, and sliced cherry tomatoes work great.
Yogurt Sauce – Combine Greek yogurt, chopped cilantro, shallots, lemon juice, olive oil, salt, ground coriander, and cracked black pepper.
Garnishes – For this recipe, drizzle the entire dish with some Maya Kaimal’s red chili sauce and freshly chopped cilantro. You can also serve this bowl with lemon or lime wedges.
How to Make Spiced Chicken and Rice Bowls
Prepare the yogurt sauce
Combine Greek yogurt, minced shallots, chopped cilantro, lemon juice, olive oil, salt, ground coriander, and cracked black pepper in a mixing bowl. Cover and refrigerate.
Prepare the rice
Grab 5-6 threads of saffron and grind them into powder. Add two tablespoons warm water to the ground saffron and let it sit for 15-20 minutes to release the beautiful color and flavor.
In a small pot, add butter, minced garlic, and diced onions. Sauté until soft and lightly browned.
Next, you’ll add the pre-cooked basmati rice pouch and the saffron infused water. Stir until everything is well combined, and the rice is a beautiful yellow color.
Season with salt. Set aside.
Prepare the chicken, sautéed onions and sautéed red bell peppers
Cube one pound chicken breasts and add the spice blend. Toss until well combined.
Heat olive oil and butter in a skillet.
Add the seasoned chicken. Sauté for 5-10 minutes.
Next, you’ll add the sliced onion and sliced red bell pepper to the pan with the chicken.
Once the onion and peppers begin to soften, squeeze fresh lemon over everything, then remove the pan from the heat.
Assemble the bowls
Add the saffron basmati rice to the bottom of the bowls.
Next, add the sliced cucumber, cherry tomatoes, and sliced avocado.
Then, spoon on spiced chicken, sauteed onions, and peppers.
Add a dollop of the yogurt sauce, and fresh chopped cilantro.
Finish the dish with a drizzle of the Maya Kaimal red chili sauce and fresh lemon or lime wedges.
Storage
Store leftovers in an airtight container in the refrigerator for three to four days. Store the yogurt separately if possible. Looking for more recipes?
Spiced Chicken and Rice Bowl
Ingredients
Spiced Chicken
- 1 lb. chicken breasts, cubed
- 1 tablespoon garam masala spice blend
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1 tablespoon butter, for sautéing chicken
- 1 tablespoon olive oil, for sautéing chicken
Saffron Rice
- 2 tablespoons butter
- 1 tablespoon garlic, minced, about 2-3 cloves
- ¼ cup yellow onion, diced small
- 2 cups cooked basmati rice, Maya Kaimal brand
- 5-6 threads saffron, ground into powder and soaked in 2 tablespoons warm water
- ¼ teaspoon salt
Yogurt Sauce
- 1 cup Greek yogurt
- 2 tablespoons shallots, minced
- ¼ cup cilantro, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice, fresh squeezed
- ¼ teaspoon salt
- ¼ teaspoon ground coriander
- Few turns of cracked black pepper
Vegetables
- ½ cup yellow onion, sliced thin
- ½ cup red bell pepper, cored, sliced thin
- ½ large avocado, peeled, pitted and sliced thin
- ½ cup cherry tomatoes, sliced in half
- ½ cup English cucumbers, sliced thin
Equipment
- 1 pot for the rice
- 1 saute pan for the chicken onions and red bell peppers
- 1 mixing bowl for the yogurt sauce
Instructions
Prepare the yogurt sauce
- Combine Greek yogurt, minced shallots, chopped cilantro, lemon juice, olive oil, salt, ground coriander, and cracked black pepper in a mixing bowl. Cover and refrigerate.
Prepare the rice
- Grab 5-6 threads of saffron and grind them into powder. Add two tablespoons warm water to the ground saffron and let it sit for 15-20 minutes to release the beautiful color and flavor.
- In a small pot, over medium heat add butter, minced garlic, and diced onions. Sauté until soft and lightly browned.
- Next, add the pre-cooked basmati rice pouch and the saffron infused water. Stir until everything is well combined, and the rice is a beautiful yellow color.
- Season with salt. Set aside.
Prepare the chicken, onions, and red bell peppers
- Cube one pound chicken breasts and add the spice blend. Toss until well combined.
- Heat olive oil and butter in a skillet.
- Add the seasoned chicken. Sauté for 5-10 minutes.
- Next, you’ll add the sliced onion and sliced red bell pepper to the pan with the chicken.
- Once the onion and peppers begin to soften, squeeze fresh lemon over everything, then remove the pan from the heat.
Assemble the bowls
- Add the saffron rice to the bottom of the bowls.
- Next, add the sliced cucumber, cherry tomatoes, and sliced avocado.
- Then, spoon on spiced chicken, sautéed onions, and sautéed peppers.
- Add a dollop of the yogurt sauce, and fresh chopped cilantro.
- Finish the dish with a drizzle of the Maya Kaimal red chili sauce and a few wedges of lemon or lime.
3 Comments on “Spiced Chicken and Rice Bowls”
I saw Sarah post this dish and it caught my eye. I just made it for my boyfriend and we both loved it. I followed the recipe exactly. The rice was so flavorful and the chicken was seasoned perfectly. We both has seconds!
I’ve had my eye on this ever since Sarah posted it and finally got around to making it. Wow! The flavors are amazing! Now the only question is, why did I wait so long?
So flavorful and so full of veggies. A perfect meal!