Indian · Dinner
Grilled Chicken Rice Bowl (Gluten-Free)
Grilled chicken thigh over turmeric-spiced basmati rice, topped with cumin-charred bell peppers and onion, finished with cooling yogurt-mint sauce. Chicken is marinated in ginger-garlic paste, garam masala and chili powder, then seared on high heat until charred. Served as a single-serving Indian-style bowl, gluten-free and ready in under 35 minutes.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
589Calories
49.3gProtein
22.1gFat
47.8gCarbs
6.8gSugar
4.9gFiber
1042mgSodium
222mgChol
5.8gSat Fat
980mgPotassium
160mgCalcium
4.3mgIron
0.6mcgVitamin B12
58mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Mix chicken with ginger-garlic paste, garam masala, chili powder, turmeric, 1 tbsp yogurt, lemon juice and salt until coated.
2
Marinate
Cover bowl and chill for 20 minutes to allow spices to penetrate the meat.
3
Saute
Heat olive oil in skillet over medium-high heat. Slice bell pepper and onion, add to pan with cumin, sauté 4 minutes until charred and tender.
4
Grill
Heat vegetable oil in grill pan over high heat. Cook marinated chicken 3-4 minutes per side until deep marks form and internal temp reaches 165°F.
5
Warm
Stir the basmati rice with turmeric in a saucepan over low heat for 2 minutes until heated through and evenly gold.
6
Whisk
In small bowl, whisk remaining 2 tbsp yogurt with cilantro and mint until smooth and speckled green.
7
Plate
Spoon turmeric rice into bowl, top with grilled chicken and sauteed vegetables. Drizzle yogurt sauce over top and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g boneless chicken thigh, trimmed
- 2 tbsp2 tbsp ginger-garlic paste
- 2 tsp2 tsp garam masala
- 1 tsp1 tsp chili powder
- 1 tsp1 tsp turmeric-ground
- 2 tbsp2 tbsp plain-yogurt, for the marinade
- 2 tbsp2 tbsp lemon-juice
- 1 tsp1 tsp salt
- 240g240g basmati-rice-cooked
- 1/2 tsp1/2 tsp turmeric-ground, for the rice
- 11 bell-pepper
- 11 onion
- 1 tsp1 tsp cumin-ground
- 2 tsp2 tsp olive-oil, for sauteing vegetables
- 2 tsp2 tsp vegetable-oil, for grilling chicken
- 4 tbsp4 tbsp plain-yogurt, for the sauce
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp mint
- 22 lime wedge, to serve
