Description
A delicious and healthy grilled chicken rice bowl, garnished with fresh herbs and a creamy yogurt sauce.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup basmati rice
- 1 tablespoon olive oil
- 1 teaspoon turmeric
- to taste salt
- to taste pepper
- 1 lemon, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
- 1 cup Greek yogurt
- 1 cucumber, grated
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- to taste salt
- to taste pepper
- Fresh dill, chopped
Instructions
- Prepare the Marinade:
In a bowl, mix olive oil, salt, pepper, and any preferred spices. Coat the chicken breasts with the marinade, cover, and refrigerate for at least 30 minutes. - Cook the Rice:
Rinse the basmati rice under cold water and drain. In a pot, add the rice, 2 cups of water, a pinch of salt, and turmeric. Bring to boil, reduce heat, cover, and simmer for 15 minutes or until cooked. Fluff with a fork and set aside. - Grill the Chicken:
Preheat the grill or a grill pan over medium heat. Grill the marinated chicken breasts for about 6-7 minutes on each side until fully cooked. Let the chicken rest for a few minutes before slicing it. - Prepare the Sauce:
In a bowl, combine Greek yogurt, grated cucumber, lemon juice, minced garlic, salt, pepper, and dill. Mix well and chill until ready to serve. - Assemble the Bowl:
Place a serving of rice in a bowl. Top with sliced grilled chicken. Add a generous spoonful of the yogurt sauce. Garnish with lemon slices and chopped parsley.
Notes
- Allow the grilled chicken to rest after cooking to seal in the juices.
- Adjust the seasoning of the yogurt sauce to taste.
- For added flavor, you can include herbs like thyme or rosemary in the chicken marinade.
- Ensure that the rice is fluffy by not stirring it too much during cooking.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl