Stop Eating Plain Chicken & Rice! Try this High Protein Halal Cart Chicken Instead

Ingredients

• 1.5 lb Chicken Breast (boneless, skinless, cut into 1‑inch cubes)
• 1 tsp Dried Oregano
• 1.5 tsp Ground Cumin
• 1.5 tsp Paprika
• 0.5 tsp Chili Powder
• 0.5 tsp Garlic Salt
• 2 tbsp Olive Oil (extra virgin preferred)
• 2 tbsp Lemon Juice (freshly squeezed)
• 0.5 cup Fat-Free Yogurt
• 0.25 cup Light Mayonnaise
• 2 cloves Garlic (minced)
• 2 tbsp Fresh Coriander (chopped)
• 0.25 tsp Salt
• 0.25 tsp Black Pepper
• 1 cup Long Grain Rice (rinsed)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Ground Cumin (for rice)
• 0.5 tsp Paprika (for rice)
• 1 clove Garlic (for rice) (minced)
• 2 cup Water
• 1 cup Shredded Lettuce
• 1 medium Tomato (diced)
• to taste Sriracha

Instructions

1. Cube and Season Chicken

   Place the chicken breast on a cutting board and cut into 1‑inch cubes. In a mixing bowl combine the chicken cubes with oregano, cumin, paprika, chili powder, garlic salt, olive oil, and lemon juice. Toss until evenly coated; the mixture should turn a light golden color indicating the seasoning has adhered.

   Time: PT10M

2. Cook the Chicken

   Heat the skillet over high heat. Add the seasoned chicken in a single layer; avoid overcrowding. Cook, stirring occasionally, for 6‑8 minutes until the pieces are golden brown and cooked through (internal temperature 165°F).

   Time: PT8M

3. Prepare Garlic Yogurt Sauce

   In a clean mixing bowl combine fat‑free yogurt, light mayonnaise, minced garlic, chopped coriander, cumin, salt, pepper, and lemon juice. Whisk until smooth and creamy.

   Time: PT5M

4. Toast Rice Spices

   In the saucepan, add a drizzle of olive oil and heat over medium. Add turmeric, cumin, paprika, minced garlic, and a pinch of salt. Stir constantly for about 1‑2 minutes until fragrant, being careful not to burn.

   Time: PT5M

5. Cook the Gold Rice

   Add the rinsed rice to the toasted spices, stir to coat. Pour in 2 cups of water, increase heat to bring to a boil, then cover with the lid, reduce to low, and simmer for 8 minutes. Remove from heat and let sit, covered, for 2 minutes before fluffing with a fork.

   Time: PT13M

6. Plate and Garnish

   On each serving plate, place a mound of gold rice, top with cooked chicken pieces, drizzle generous amounts of garlic yogurt sauce, and add sriracha to taste. Scatter shredded lettuce and diced tomato over the top for freshness.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

45g

Fat

12g

Fiber

3g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast, Chicken thigh
• Instead of Dried Oregano: Italian seasoning
• Instead of Ground Cumin: Coriander powder
• Instead of Paprika: Smoked paprika
• Instead of Chili Powder: Cayenne pepper
• Instead of Garlic Salt: regular salt + garlic powder
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Lemon Juice: lime juice
• Instead of Fat-Free Yogurt: Greek yogurt (low‑fat)
• Instead of Light Mayonnaise: regular mayo (use less)
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Fresh Coriander: parsley
• Instead of Black Pepper: white pepper
• Instead of Long Grain Rice: basmati rice, jasmine rice
• Instead of Turmeric Powder: saffron (smaller amount)
• Instead of Garlic (for rice): garlic powder (1/8 tsp)
• Instead of Shredded Lettuce: mixed greens
• Instead of Tomato: cherry tomatoes, halved
• Instead of Sriracha: hot sauce

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Skillet
• Saucepan with Lid
• Measuring Spoons
• Measuring Cups
• Wooden Spoon or Spatula
• Serving Plate

Critical Steps — Do Not Skip

• Season chicken thoroughly so the color changes and flavor penetrates.
• Cook chicken until golden brown without over‑cooking.
• Toast rice spices just until fragrant to avoid bitterness.
• Ensure rice is fully cooked and fluffy before serving.

Chef Tips from the Video

• Use freshly squeezed lemon juice for brighter flavor.
• A non‑stick skillet reduces the need for excess oil.
• Fluff the rice with a fork, not a spoon, to keep grains separate.

Troubleshooting

Storage

Refrigerator: Store chicken, sauce, and rice in separate airtight containers for up to 3 days.

Freezer: Freeze cooked chicken and rice (separately) for up to 2 months; thaw in refrigerator before reheating.

Room temperature: Do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• Prepare the garlic yogurt sauce up to 24 hours ahead and keep refrigerated.
• Cook the rice a day before; reheat with a splash of water to restore fluffiness.
• Marinate the chicken for up to 2 hours for deeper flavor.

Frequently Asked Questions