Street Cart Chicken and Rice
Servings 6
Ingredients
- For the sauce:
- 1/2 cup olive oil mayonnaise
- 1/2 cup plain Greek yogurt
- 1 tsp sugar
- 1 tsp apple cider vinegar
- 1 lemon, squeezed
- 1/4 tsp garlic powder
- salt
- water
- For the rice:
- 1 tbsp butter
- 1/2 tsp tumeric
- 1/4 tsp cumin
- 1 1/2 cups Jasmine rice
- 2 1/2 cups chicken broth
- For the chicken:
- 1 lb chicken breast
- 1 lb chicken thigh
- 4 cloves minced garlic
- 1 tbsp oregano
- 1/2 tsp tumeric
- 1 tsp cumin
- 1 lemon, squeezed
- 1-2 tbsp avocado oil or other high smoke point oil
- Extras
- fresh sliced tomatoes
- romaine or iceberg lettuce
- cabbage/ broccoli slaw, cucumbers, other greens (optional)
- Harissa or Sriracha, optional
Instructions
- Put the chicken in a bowl with the marinade ingredients. Set aside on the countertop for at least 15-20 minutes while you prep the rice and sauce.
- Combine all ingredients for the sauce. If the sauce is thick, stir in some water (one tablespoon at a time) until it is a drizzle-y consistency. Set aside in the refrigerator.
- In a pot or rice cooker (on sauté function), melt the butter. Add the spices and mix them with the butter. Cook for 30 seconds. Then, mix in the rice. Add the chicken broth. Cover and cook according to package directions.
- You can either grill the chicken, or cook it on a skillet.
- Once chicken is cooked, transfer it to a cutting board and slice it. If using a skillet, you can throw it back on for a minute or two so that all sides get browned.
- Serve the chicken over the rice. Add a handful of greens, some tomato slices, and drizzle with the white sauce.
Notes
Nutrition estimate for 1/6 of the recipe (half chicken thighs and half chicken breasts, with 1 tbsp of sauce:
488 calories – 20 fat – 35 carbs – 42 protein