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Halal Cart Chicken and Rice Bowls

These Halal Cart Chicken and Rice Bowls are a flavorful, street food-inspired dish featuring tender spiced chicken, fragrant turmeric-infused rice, and crisp romaine and tomatoes. Drizzled with a creamy, tangy white sauce, this bowl is a delicious and satisfying combination of bold flavors and textures.

30 min

Prep Time

30 min

Total Time

30 min

Servings

4

Ingredients

Pantry

  • 1 tbs Turmeric

  • 2 cups White Rice

  • 2 Tomatoes

  • 1 tbs Greek Spice Blend

  • 1 tbs Red Wine Vinegar

Fridge and Freezer

  • 1 tbs minced Garlic

  • 1 head Romaine Lettuce

  • 1 lb Chicken tenders, thawed

  • 2 tbs Butter (optional)

  • ¼ cup Mayonnaise (optional)

  • ¼ cup Sour Cream (optional)

Directions

  1. Wash hands with soap and water. Wash and dry produce. Chop the romaine and tomatoes.

  2. In a small bowl, combine mayonnaise (omit for egg-free), sour cream (omit for dairy-free, the vinegar, and half the garlic.

  3. Heat the butter (or oil for dairy-free) over medium-high heat in a medium saucepan. Add the rest of the garlic and cook for 30 seconds. Add the turmeric and rice and stir until lightly toasted. Add 4 cups of water and season with salt. Bring to a boil over high heat, reduce to low, cover and cook until rice is done.

  4. Heat a little oil in a large skillet over medium-high heat. Add the chicken and Greek spice, then season with salt and pepper. Cook, stirring occasionally, until browned.

  5. Divide the yellow rice into 4 bowls. Serve it topped with chicken and chopped vegetables and drizzle with white sauce. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.

*Omit mayonnaise to make this recipe egg-free.

*Omit sour cream, and replace butter with oil, to make this recipe dairy-free.

<ul><li>*Chicken: the USDA recommends cooking chicken to an internal temperature of 165 degrees.</li></ul>

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