Halal Cart Chicken Rice Bowls

Serves 4
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Directions

  1. 1Slice the chicken into small cubes
  2. 2Slice the chicken into small cubes
  3. 3Slice the chicken into small cubes
  4. 4Add fresh garlic, salt, oregano, smoked paprika, chilli flakes, cumin, olive oil and lemon juice
  5. 5Add fresh garlic, salt, oregano, smoked paprika, chilli flakes, cumin, olive oil and lemon juice
  6. 6Add fresh garlic, salt, oregano, smoked paprika, chilli flakes, cumin, olive oil and lemon juice
  7. 7Mix till you lose patience
  8. 8Mix till you lose patience
  9. 9Mix till you lose patience
  10. 10Make the white sauce with low fat yogurt, light mayo, salt, pepper, garlic and squeeze of lemon juice
  11. 11Make the white sauce with low fat yogurt, light mayo, salt, pepper, garlic and squeeze of lemon juice
  12. 12Make the white sauce with low fat yogurt, light mayo, salt, pepper, garlic and squeeze of lemon juice
  13. 13Mix till smooth
  14. 14Mix till smooth
  15. 15Mix till smooth
  16. 16Cook the chicken in light butter for 6-8 minutes till golden brown
  17. 17Cook the chicken in light butter for 6-8 minutes till golden brown
  18. 18Cook the chicken in light butter for 6-8 minutes till golden brown
  19. 19Add more butter and fresh coriander
  20. 20Add more butter and fresh coriander
  21. 21Add more butter and fresh coriander
  22. 22Mix till well coated then set the chicken aside
  23. 23Mix till well coated then set the chicken aside
  24. 24Mix till well coated then set the chicken aside
  25. 25Add chopped garlic and harissa or tomato paste
  26. 26Add chopped garlic and harissa or tomato paste
  27. 27Add chopped garlic and harissa or tomato paste
  28. 28Cook for 2 minutes then add extra seasoning with a dash of water
  29. 29Cook for 2 minutes then add extra seasoning with a dash of water
  30. 30Cook for 2 minutes then add extra seasoning with a dash of water
  31. 31Add your cooked rice
  32. 32Add your cooked rice
  33. 33Add your cooked rice
  34. 34Mix thoroughly till the color changes
  35. 35Mix thoroughly till the color changes
  36. 36Mix thoroughly till the color changes
  37. 37Serve the rice with the chicken, cucumber salad, the white sauce, sriracha and that's it
  38. 38Serve the rice with the chicken, cucumber salad, the white sauce, sriracha and that's it
  39. 39Serve the rice with the chicken, cucumber salad, the white sauce, sriracha and that's it

Ingredients

  • 800 g Chicken Breast cut into small cubes
  • 800 g Chicken Breast cut into small cubes
  • 800 g Chicken Breast cut into small cubes
  • 1 Tbsp Garlic Paste
  • 1 Tbsp Garlic Paste
  • 1 Tbsp Garlic Paste
  • 1.5 Tsp Salt
  • 1.5 Tsp Salt
  • 1.5 Tsp Salt
  • 1.5 Tsp Oregano
  • 1.5 Tsp Oregano
  • 1.5 Tsp Oregano
  • 1.5 Tsp Smoked Paprika
  • 1.5 Tsp Smoked Paprika
  • 1.5 Tsp Smoked Paprika
  • 1 Tsp Chilli Flakes
  • 1 Tsp Chilli Flakes
  • 1 Tsp Chilli Flakes
  • 1 Tsp Cumin
  • 1 Tsp Cumin
  • 1 Tsp Cumin
  • 2 Tsp Olive Oil
  • 2 Tsp Olive Oil
  • 2 Tsp Olive Oil
  • 1 Lemon Lemon Juice
  • 1 Lemon Lemon Juice
  • 1 Lemon Lemon Juice
  • 20 g Light Butter
  • 20 g Light Butter
  • 20 g Light Butter
  • Handful Fresh Chopped Coriander/Cilantro
  • Handful Fresh Chopped Coriander/Cilantro
  • Handful Fresh Chopped Coriander/Cilantro
  • 100 g Low Fat Yogurt
  • 100 g Low Fat Yogurt
  • 100 g Low Fat Yogurt
  • 80 g Light Mayo
  • 80 g Light Mayo
  • 80 g Light Mayo
  • 0.5 Tsp Salt
  • 0.5 Tsp Salt
  • 0.5 Tsp Salt
  • 0.5 Tsp Pepper
  • 0.5 Tsp Pepper
  • 0.5 Tsp Pepper
  • 1 Tsp Garlic Powder
  • 1 Tsp Garlic Powder
  • 1 Tsp Garlic Powder
  • 0.5 Lemon Lemon Juice
  • 0.5 Lemon Lemon Juice
  • 0.5 Lemon Lemon Juice
  • 4 Garlic Cloves Chopped
  • 4 Garlic Cloves Chopped
  • 4 Garlic Cloves Chopped
  • 50 g Harissa or Tomato Paste
  • 50 g Harissa or Tomato Paste
  • 50 g Harissa or Tomato Paste
  • 1 Tsp Salt
  • 1 Tsp Salt
  • 1 Tsp Salt
  • 1 Tsp Oregano
  • 1 Tsp Oregano
  • 1 Tsp Oregano
  • 1 Tsp Paprika
  • 1 Tsp Paprika
  • 1 Tsp Paprika
  • 1 Tsp Chilli Flakes
  • 1 Tsp Chilli Flakes
  • 1 Tsp Chilli Flakes
  • 1 Tsp Cumin
  • 1 Tsp Cumin
  • 1 Tsp Cumin
  • 20 ml Water
  • 20 ml Water
  • 20 ml Water
  • 560 g Cooked Basmati Rice
  • 560 g Cooked Basmati Rice
  • 560 g Cooked Basmati Rice
  • 200 g Shredded Lettuce
  • 200 g Shredded Lettuce
  • 200 g Shredded Lettuce
  • 250 g Chopped Tomatoes
  • 250 g Chopped Tomatoes
  • 250 g Chopped Tomatoes
  • 200 g Chopped Cucumbers
  • 200 g Chopped Cucumbers
  • 200 g Chopped Cucumbers
  • Dash Chilli Flakes
  • Dash Chilli Flakes
  • Dash Chilli Flakes

Tips

  • Marinate the chicken for at least 30mins or you can do overnight for best flavour
  • Cook the chicken in light butter on medium high heat for 3-4 mins each side. You want a nice golden brown colour
  • Lower the heat completely when adding the extra butter and coriander. Give it a good mix till coated
  • You can store the sauce in a bottle and put in the fridge to use for other meals! Can make a bigger amount too
  • Store the salad separately too or you can freshly cut the lettuce and tomatoes when serving