Description
These vibrant bowls combine golden roast chicken with spiced saffron rice and zesty cucumber-tomato salad. A yogurt marinade tenderizes the chicken, while turmeric, cumin, and sumac deliver bold, earthy notes. Fresh herbs and crisp veggies balance rich flavors, making this dish a nourishing, hassle-free centerpiece for any meal.
Ingredients
1 lb (450g) skinless, boneless chicken breasts
2 cups long-grain rice
1/2 tsp cumin
1/2 tsp turmeric
4 tbsp water
1/2 tsp saffron threads (optional, substitute with annatto)
2 tbsp olive oil
1 small onion, finely chopped
1 clove garlic, minced
Salt to taste
6 cups mixed fresh herbs (mint, parsley, dill)
1 large cucumber, diced
3 medium tomatoes, diced
1/4 small red onion, thinly sliced
2 tbsp olive oil
2 tbsp fresh lemon juice
1 tbsp sumac
1 cup plain greek yogurt (or dairy-free alternative)
1/4 cup chopped fresh mint
1 tbsp sumac (for garnish)
Instructions
Preheat oven to 400°F (200°C)
Whisk chicken breasts with cumin, turmeric, lemon juice, and 1 cup herbs. Let marinate for 15 minutes
Toast rice with olive oil, cumin, and turmeric in a pot. Add onion, garlic, water, and saffron. Simmer 18-20 minutes until tender
In a bowl, mix cucumber, tomatoes, red onion, 2 tbsp olive oil, 1 tbsp sumac, and salt
Pat chicken dry, roast on a tray for 20-25 minutes until golden
Assemble bowls with spiced rice, chicken, salad, and top with 1 cup yogurt mixed with remaining herbs and sumac
Notes
Tahdig-like crispy rice forms if water is reduced during cooking
For gluten-free: verify spice brands
Swap saffron with annatto for budget-friendly alternative
Add roasted eggplant or chickpeas for vegetarian version
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 70mg