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