Halal Cart Chicken and Rice -

A bowl featuring the Halal Chicken and Yellow Rice Recipe, with seasoned chicken pieces, chopped lettuce, tomato slices, and a drizzle of white sauce, all arranged on a light wooden surface.

No ratings yet

Halal Cart Chicken and Rice

Up your meal prep game with this incredibly flavorful Halal Chicken and Yellow Rice Recipe served with an addictive white sauce.

Prep Time1

Active Time30

Total Time1 30

Course: dinner, Lunch

Cuisine: American, halal

Keyword: halal cart chicken and rice, meal prep

Yield: servings

Calories: 531kcal

Author: Author: Maddy & JD - Them Bites

Materials

For the Chicken Marinade

6 boneless, skinless chicken thighs cut into cubes
10 garlic cloves minced
¾ cups nonfat greek yogurt or plain yogurt
1 tbsp ground coriander
1 tbsp dried oregano
1½ tsp paprika
1 tsp red chili powder depending on your spice tolerance
2 tsp cumin powder
2 tsp garam masala or allspice
3 tsp salt
3 tsp turmeric

For the Rice

2 cups basmati rice rinsed
1 tsp turmeric
½ tsp chicken bouillon
1 tbsp butter

For the White Sauce

1 cup nonfat Greek yogurt
½ cup mayo
½ lemon juice of
4 garlic cloves minced
½ tsp sugar
salt to taste
splash of water if needed

For Serving

chopped tomato
chopped lettuce

Instructions

Marinate the Chicken: To a bowl, add the chicken and all the marinade ingredients. Mix well and refrigerate for at least 1 hour or overnight for best results.
Make the White Sauce: Mix together all the white sauce ingredients and taste. Add more salt or lemon juice if needed. If the sauce is too thick, keep adding 1-2 tsp of water and mix until it is a more drizzlable consistency. Refrigerate. (Make overnight for best results).
Cooking the Rice without a Rice Cooker: To cook the rice, start by melting some butter in a small pot or saucepan. Once it’s melted, stir in the turmeric, chicken bouillon. Next, add the rice and sauté it for 1-2 minutes until it takes on a light brown color.
Then, pour in 3 cups of water. Bring everything to a boil, cover with a lid, and reduce the heat to low. Let it simmer for approximately 15-20 minutes, or until all the water is absorbed.
Cooking the Chicken: While the rice cooks, cook the chicken. Place a cast iron on the stove and let it get hot. Add 1 tsp oil and the chicken, then cook for 2-3 minutes on one side and flip. Cook for 2-3 minutes and flip again. Keep repeating until chicken is completely cooked.
Storing the Meal Prep: Start by spreading the rice evenly in a container. Next, place the chicken on one side, and if you like, add some chopped lettuce and tomato on the other side.
Portion the sauce into small containers to keep with the rice and chicken. When you're ready to eat, simply heat the chicken and rice, drizzle the sauce on top, and enjoy your meal!

Video

Nutrition