Halal guys copycat chicken and rice is a heart healthy dinner

Halal cart-style chicken and rice is my husband’s favorite dinner ever, in the history of the entire world. He requested this for his birthday dinner this year. Lightly seasoned rice, marinated chicken, lettuce, and a white yogurt-based sauce. You’ll want to mix all the ingredients together on your plate, because it’s supposed to be kinda like a salad.

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Halal Guys Copycat Chicken And Rice

Prep Time30

Cook Time30

Servings: 4

Calories: 377kcal

Ingredients

1 pound boneless skinless chicken breast
4 cups shredded lettuce

Chicken Marinade

2 tablespoon lemon juice
1 teaspoon olive oil
2 garlic cloves (minced)
½ teaspoon dried oregano
¼ teaspoon smoked paprika
¼ teaspoon ground ginger
¼ teaspoon ground cumin
¼ teaspoon ground allspice
¼ teaspoon ground black pepper

Turmeric Rice

1 tablespoon unsalted butter
1 cup uncooked white rice
½ teaspoon ground turmeric
½ teaspoon ground cumin
1¾ cups low sodium chicken broth

Yogurt Dressing

½ cup nonfat Greek yogurt
¼ cup light mayonnaise
½ tablespoon distilled white vinegar
1 teaspoon lemon juice
1 teaspoon sugar
1 pinch salt
1 pinch ground black pepper

Instructions

Mix all the marinade ingredients together in a bowl. Add the chicken breast to the bowl, cover with plastic wrap and let it marinate in the fridge for 30 minutes to 2 hours.
Mix together the yogurt dressing ingredients and set aside in the fridge.

Prepare the rice

Heat the butter over medium heat in a big Dutch oven or stockpot. Once the butter is melted and sizzling, add the uncooked rice, the turmeric and cumin and stir it around with a spatula for about 4 minutes, until the spices are nice and fragrant.
Add the chicken broth and bring the pot of rice to a simmer. Put the lid on and simmer for about 30 minutes, or until the rice is tender and all the liquid has been absorbed.

Prepare the chicken

Fire up the grill, discard the extra marinade and cook the chicken until a thermometer registers an internal temperature of 165 °F
Alternatively, if you can also cook the chicken in a skillet over medium-high heat on the stovetop. Cook for about 4 minutes, then flip the chicken over and cook for another 4 minutes. The chicken is done when a thermometer registers an internal temperature of 165 °F
Let the chicken rest on a plate for 5 minutes before slicing it into bite-sized pieces.
Arrange the rice, chicken, yogurt dressing and lettuce together on a plate – it's kind of like a salad, you're supposed to mash it all together.