Chicken & Rice Bowls

Chicken & Rice Bowls

 

Ingredients


Chicken Marinade:

  • 1.5 lbs. BlossomPure stir fry chicken breast 
  • 1 tbsp yogurt
  • 1 tbsp lemon Juice
  • 1 tsp minced garlic
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • 1/2 tsp chili flakes
  • Salt & pepper to taste

Rice:

  • 1 cup basmati
  • 2 cups water
  • 1/4 chicken bouillon cube
  • 1/4 tsp turmeric
  • 1/4 tsp cumin
  • Salt to taste

White Sauce:

  • 3 tbsp plain Balkan yogurt
  • 4 tbsp mayonnaise
  • 1 tbsp parsley
  • 2 tbsp lemon juice
  • 1 tsp minced garlic 
  • 1/4 tsp salt


Directions:

  • Marinate chicken with listed ingredients for up to 8 hours.
  • Remove marinated chicken from fridge and bring to room temperature before cooking.
  • Pan fry chicken in a lightly oiled hot pan on medium high heat for 2 mins on each side until seared- cover with lid and cook on low for 5-7 minutes.
  • Remove chicken from the pan and rest 5 mins. Optional: Cut into pieces. 
  • Make a sauce by combining white sauce ingredients and mix well. 
  • For the rice, add washed basmati rice to a pot with oil on high heat. Add spices & water, bring to a boil, cover and reduce heat to low for 12 minutes. Turn off heat and keep covered 5 mins, fluff and serve. 
  • Serve cooked chicken over rice serve with fresh tomatoes, lettuce & parsley and drizzle the white sauce on top.

Macro information per 1 serving (Chicken, rice & sauce): 

Protein: 38g

Fats: 22g

Carbohydrates: 44g

Calories: 580 cals

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