Halal Cart Chicken Rice Bowls

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

Serves 4

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Halal Cart Chicken Rice Bowls

instagram.com

Serves 4

Directions

1Slice the chicken into small cubes
2Add fresh garlic, salt, oregano, smoked paprika, chilli flakes, cumin, olive oil and lemon juice
3Mix till you lose patience
4Make the white sauce with low fat yogurt, light mayo, salt, pepper, garlic and squeeze of lemon juice
5Mix till smooth
6Cook the chicken in light butter for 6-8 minutes till golden brown
7Add more butter and fresh coriander
8Mix till well coated then set the chicken aside
9Add chopped garlic and harissa or tomato paste
10Cook for 2 minutes then add extra seasoning with a dash of water
11Add your cooked rice
12Mix thoroughly till the color changes
13Serve the rice with the chicken, cucumber salad, the white sauce, sriracha and that's it

Ingredients

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

Halal Cart Chicken Rice Bowls

Serves 4

instagram.com

Halal Cart Chicken Rice Bowls

instagram.com

Serves 4

Directions

1Slice the chicken into small cubes
2Add fresh garlic, salt, oregano, smoked paprika, chilli flakes, cumin, olive oil and lemon juice
3Mix till you lose patience
4Make the white sauce with low fat yogurt, light mayo, salt, pepper, garlic and squeeze of lemon juice
5Mix till smooth
6Cook the chicken in light butter for 6-8 minutes till golden brown
7Add more butter and fresh coriander
8Mix till well coated then set the chicken aside
9Add chopped garlic and harissa or tomato paste
10Cook for 2 minutes then add extra seasoning with a dash of water
11Add your cooked rice
12Mix thoroughly till the color changes
13Serve the rice with the chicken, cucumber salad, the white sauce, sriracha and that's it

Ingredients

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