Looking For Delicious High Protein Meals? Try These Halal Cart Chicken Rice Bowls! 🍗🍚🔥

Ingredients

• 500 g Chicken Breast (cut into 1‑cm cubes)
• 4 cloves Garlic (minced; divided)
• 1 tsp Salt (plus pinch for sauce)
• 1 tsp Oregano (dried)
• 1 tsp Smoked Paprika
• 0.5 tsp Chili Flakes
• 0.5 tsp Cumin
• 2 tbsp Olive Oil
• 1 tbsp Lemon Juice (freshly squeezed)
• 120 g Low‑Fat Yogurt (plain, unsweetened)
• 60 g Light Mayonnaise
• 0.25 tsp Black Pepper (freshly ground)
• 3 tbsp Light Butter (divided; 2 tbsp for initial sear, 1 tbsp later)
• 2 tbsp Fresh Coriander (chopped)
• 1 tbsp Harissa Paste (or tomato paste if unavailable)
• 2 cups Cooked Rice (preferably day‑old, long‑grain)
• 1 medium Cucumber (diced for salad)
• 1 tbsp Sriracha (optional, for drizzling)
• 2 tbsp Water (to loosen rice seasoning)

Instructions

1. Cube the Chicken

   Place the chicken breast on a cutting board and cut into 1‑cm cubes.

   Time: PT5M

2. Marinate the Chicken

   In a mixing bowl combine the chicken cubes, minced garlic, salt, oregano, smoked paprika, chili flakes, cumin, olive oil, and lemon juice. Toss until every piece is evenly coated.

   Time: PT5M

3. Prepare the White Sauce

   In a separate bowl whisk together low‑fat yogurt, light mayonnaise, a pinch of salt, black pepper, and a squeeze of lemon juice until smooth.

   Time: PT3M

4. Cook the Chicken – First Stage

   Heat 2 tbsp of light butter in a skillet over medium‑high heat. Add the marinated chicken and sauté for 6‑8 minutes, stirring occasionally, until golden brown and cooked through.

   Time: PT8M

   Temperature: Medium‑high

5. Finish the Chicken

   Add the remaining 1 tbsp butter and chopped fresh coriander to the pan. Toss for another 1‑2 minutes until the butter melts and the coriander is fragrant.

   Time: PT2M

   Temperature: Medium

6. Set Chicken Aside

   Transfer the cooked chicken to a plate and keep warm while you season the rice.

   Time: PT1M

7. Season the Rice – Base

   In the same skillet, add a little more butter if needed, then sauté the remaining minced garlic and harissa (or tomato paste) for 2 minutes until aromatic.

   Time: PT2M

   Temperature: Medium

8. Combine Rice and Seasoning

   Add a dash of water, then stir in the cooked rice. Mix thoroughly for 3‑4 minutes until the rice changes color and is evenly coated with the harissa‑garlic mixture.

   Time: PT4M

   Temperature: Medium

9. Assemble the Rice Balls

   Using a spoon, shape the seasoned rice into compact balls on the serving plate. Top each ball with a generous portion of the cooked chicken, a spoonful of cucumber salad, drizzle white sauce, and finish with a drizzle of sriracha if desired.

   Time: PT5M

Nutrition Facts

Calories

500

Protein

35 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g