Grilled Halal-Style Chicken and Turmeric Rice

This Middle Eastern American dinner recipe combines authentic flavors with modern cooking techniques. This recipe is adjusted for users experiencing IBS / sensitive gut. Ready in 45 minutes, serves 4 people. Serve warm in bowls, accompanied by a simple cooling salad of diced cucumbers and fresh mint. Drizzle the tangy yogurt sauce lightly over the chicken and rice just before eating.

Cuisine: Middle Eastern American Type: Dinner Time: 45 min Servings: 4 Calories: 535 per serving
Plan Shop Cook Chat Gear

Nutrition Information

Each serving contains approximately 535 calories and 43.0g of protein. Macronutrients include 39.0g carbohydrates and 23.0g fats per serving.

Per Serving

Calories
535
Protein
43.0g
Carbohydrates
39.0g
Fats
23.0g

Total

Calories
2140
Protein
172.0g
Carbohydrates
156.0g
Fats
92.0g

Ingredients

This recipe requires 11 ingredients. All ingredients are commonly available at grocery stores.

  • 1.5 lb boneless skinless chicken breast
    lean protein, cut into bite-sized pieces for child safety
  • 1.0 cup brown basmati rice
    whole grain alternative, rinsed well under cold water
  • 2.0 cup low-FODMAP chicken broth
    strictly onion and garlic free for sensitive guts
  • 3.0 tbsp garlic-infused extra virgin olive oil
    low-FODMAP flavoring, divided use for marinade and rice
  • 0.5 cup unsweetened plain dairy-free yogurt
    almond or coconut base, lactose and dairy free
  • 2.0 tbsp vegan avocado oil mayonnaise
    egg-free and dairy-free healthy fat alternative
  • 1.0 whole fresh lemon
    juiced (yields about 2 tablespoons)
  • 1.0 tsp ground turmeric
    for rice coloring and anti-inflammatory benefits
  • 1.0 tsp ground coriander
    mild seasoning for chicken marinade
  • 0.5 tsp ground cumin
    mild seasoning for chicken marinade
  • 1.0 tsp sea salt
    divided use, adjust to taste

Instructions

Follow these 5 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Preparation and Mise en Place

  1. Gather all equipment: a cutting board, chef's knife, medium saucepan with a tight-fitting lid, mixing bowls, and a large skillet or grill pan. Measure out 1 tsp ground turmeric (3g), 1 tsp ground coriander (2g), 0.5 tsp ground cumin (1g), and 1 tsp sea salt (6g).
  2. Place 1 cup brown basmati rice (185g) into a fine mesh strainer and rinse thoroughly under cold running water until the water runs clear. Set aside to drain completely.
  3. Cut 1.5 lb boneless skinless chicken breast (680g) into even bite-sized pieces and transfer them to a medium mixing bowl.
  4. Juice 1 whole fresh lemon to yield approximately 2 tbsp lemon juice (30ml). Set aside in a small prep bowl.

2. Marinate the Chicken

  1. To the bowl with the chicken pieces, add 1.5 tbsp garlic-infused extra virgin olive oil (22ml), the measured ground coriander, ground cumin, and 0.5 tsp of the sea salt (3g).
  2. Toss the chicken thoroughly until every piece is evenly coated with the oil and spices. Set the bowl aside to marinate at room temperature while starting the rice.

3. Cook the Turmeric Rice

  1. Place the medium saucepan over medium heat and add the remaining 1.5 tbsp garlic-infused extra virgin olive oil (22ml). Add the drained brown basmati rice and the ground turmeric. Toast the rice, stirring constantly, until aromatic.
  2. Pour 2 cups low-FODMAP chicken broth (480ml) into the saucepan and stir in the remaining 0.5 tsp sea salt (3g). Bring the liquid to a rolling boil.
  3. Reduce the heat to the lowest setting, cover with the tight-fitting lid, and simmer undisturbed until all the liquid is absorbed and the rice is tender.

4. Prepare the White Sauce

  1. In a small mixing bowl, combine 0.5 cup unsweetened plain dairy-free yogurt (120g) and 2 tbsp vegan avocado oil mayonnaise (30g).
  2. Add 1 tbsp of the freshly squeezed lemon juice (15ml) to the bowl. Whisk vigorously until the sauce is completely smooth and cohesive. Place in the refrigerator.

5. Grill the Halal-Style Chicken

  1. Preheat the large skillet or grill pan over medium-high heat until very hot.
  2. Add the marinated chicken pieces in a single, even layer. Allow them to cook entirely undisturbed to develop a deep golden-brown sear on the bottom.
  3. Flip the chicken pieces and continue to cook, stirring occasionally, until browned on all sides and cooked completely through.

Plating

  1. Spoon a generous, steaming bed of the golden turmeric brown rice onto one side of a wide, shallow bowl or flat plate.
  2. Pile the beautifully spiced, grilled chicken pieces next to or slightly overlapping the rice, clustering them together to create an appetizing height.
  3. Drizzle the creamy, dairy-free white sauce back and forth across the chicken and rice in a striking zig-zag pattern to replicate that classic street-cart style.
  4. Tuck a wedge of fresh lemon on the edge of the plate and serve immediately to ensure the contrast between the hot chicken and cool sauce is enjoyed at its best.

Family Beverage

Iced herbal mint tea

Alcohol Beverage

Dry crisp white wine such as Pinot Grigio

Serving Suggestions

Serve warm in bowls, accompanied by a simple cooling salad of diced cucumbers and fresh mint. Drizzle the tangy yogurt sauce lightly over the chicken and rice just before eating.

Notes

Ensure the chicken broth used is free from hidden onion or garlic powders to maintain gut friendliness. Garlic-infused olive oil provides robust flavor without the digestive discomfort associated with whole garlic. Marinating the chicken ahead of time enhances tenderness and taste.

Storage

Allow the chicken, rice, and sauce to cool completely. Store them in separate airtight containers in the refrigerator for up to 3 days. Keeping the components separate ensures the rice stays fluffy and the fresh flavors of the sauce remain crisp.

Freezing

Place the cooled chicken and rice into separate freezer-safe containers or bags and freeze for up to 2 months. Avoid freezing the yogurt-based sauce as it will split. Thaw the chicken and rice overnight in the refrigerator before reheating.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: milk, dairy, eggs. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

Photo of your cooked dish