Halal Food Cart Chicken & Rice
Macros - 50P 44C 18F 2 fiber
For 1 serving of chicken, rice, sauce, and iceberg lettuce
Servings: 6 Serving size (in grams): 135g chicken, 127g rice, 46g white sauce, 30g iceberg lettuce
Prep Time in Minutes: 20
Cook Time: 50 total (all items includes)
Ingredients:
For the chicken:
1.5 #/ 26oz boneless skinless chicken breasts *
20g lemon juice (2TBS)
2 cloves garlic
12g olive oil
1 ¼ tsp cumin
1 tsp sea salt
1 tsp dried oregano
1 tsp paprika
½ tsp turmeric powder
3g Coconut or olive oil spray *this is traditionally made with chicken thighs so if you prefer, you can use those and adjust macros (it’s even better, trust me!!)
For the yellow rice:
270g white basmati rice (1.5 cups)
24g butter
20oz chicken broth (2.5 cups)
½ tsp turmeric powder
½ tsp cumin Salt & pepper to taste
For the white sauce:
226g plain greek yogurt (I used full fat Ellenos)
26g mayonnaise
14ml Apple Cider Vinegar
10g lemon juice
½ tsp sugar
½ tsp salt
⅛ tsp black pepper Parsley (optional)
Instructions:
For the chicken:
1. Combine all the marinade ingredients listed in a bowl (except the spray oil) and add to a ziplock with the chicken breasts. Mash it around to coat the chicken then refrigerate 1-4 hours. Do not marinate longer or it will make the chicken mushy.
2. Spray a nonstick skillet at least 12” wide with the oil and heat over medium high. When a few drops of water sizzle when thrown it, it is hot enough.
3. Add the chicken and let it cook undisturbed for 5 minutes or until browned. Flip and cook the other side about as long.
4. Reduce the heat to low and let cook about 10 more minutes. It may not be fully cooked through yet and that is ok.
5. Transfer to a cutting board and roughly chop into ½” to 1 “ pieces. Then return to the pan until cooked through or 165 degrees (about 8 minutes). The chicken will be white all the way through when it is done.
For the yellow rice:
1. In a dutch oven, over medium heat, melt the butter.
2. Add the turmeric and cumin and stir about 1 minute to make fragrant.
3. Add rice and stir to coat. Cook for about 4 minutes to toast it.
4. Add chicken broth, salt and pepper to taste.
5. Increase heat and bring to a boil.
6. Once boiling reduce heat to low, cover and let cook 15 minutes undisturbed (do not stir it).
7. Remove from heat and let it rest another 15 minutes in the covered pot
For the white sauce:
1. Combine all the ingredients into a bowl and refrigerate until using. You can add a few TBS of fresh chopped parsley for extra flavor
To meal prep/store: take the chicken, rice, sauce, and any toppings like chopped iceberg lettuce, and put into separate containers in the fridge. Then build your bowl when you are ready! Keeps well in the fridge for 4 days.
To freeze: place chicken and rice into a container marked with the date and serving sizes by weight. Microwave to reheat, then add the sauce and any toppings.
To serve right away: add the rice to a bowl, top with the chicken, then lettuce, then white sauce. Stir it all up! Then add fresh parsley, tomatoes, red onion, nann or anything else you desire.
