Description
A vibrant Middle Eastern-inspired dish with spiced grilled chicken, fluffy basmati rice, fresh vegetables, and zesty sauce for a balanced, restaurant-quality meal.
Ingredients
2 chicken breasts (about 1 lb), trimmed
1 cup plain yogurt
2 tablespoons fresh lemon juice
2 cloves garlic (minced)
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
Salt to taste
1 cup basmati rice
1 1/2 cups water
1/2 English cucumber (diced)
1 cup cherry tomatoes (halved)
1/4 red onion (thinly sliced)
1/4 cup fresh parsley (chopped)
2 tablespoons olive oil
2 cups cooked rice (fluffed)
Pickled red onions (optional)
Tahini sauce (optional)
1/4 cup plain yogurt (for garnish)
1 lemon (for wedges)
Instructions
Make chicken marinade: In a bowl, combine yogurt, lemon juice, garlic, cumin, paprika, turmeric, cinnamon, cayenne, and salt. Add chicken breasts and mix well.
Marinate chicken: Cover and refrigerate for at least 30 minutes up to 2 hours.
Cook chicken: Heat olive oil in a skillet over medium-high heat. Sear marinated chicken for 4-5 minutes on each side until golden and internal temperature reaches 165°F (75°C). Rest for 5 minutes before slicing into strips.
Prepare rice: Rinse basmati rice under water. In a pot, combine rice and 1 1/2 cups water, bring to a boil, then simmer covered for 15 minutes.
Assemble bowl: Layer cooked rice in a bowl. Top with sliced chicken, cucumber, cherry tomatoes, red onion, parsley, pickled onions (if using), and drizzle with tzatziki or tahini sauce.
Garnish: Serve with a dollop of yogurt and lemon wedges on the side.
Notes
For tender chicken, avoid overcooking. Use baking instead of pan-searing by placing chicken on a baking sheet at 375°F (190°C) for 15-20 minutes.
Adjust spice levels by reducing cayenne or adding more yogurt for creaminess.
Prepare rice in advance and store in the refrigerator for up to 2 days.