Spiced Chicken and Rice Bowl
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 in under 30 minutes too.
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.
Nutrition
Serving: 1serving, Calories: 482kcal, Carbohydrates: 35g, Protein: 33g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 98mg, Sodium: 672mg, Potassium: 853mg, Fiber: 4g, Sugar: 5g, Vitamin A: 1101IU, Vitamin C: 38mg, Calcium: 99mg, Iron: 2mg