Ingredients
Scale
- 1 cup basmati rice
- 2 cups water
- 1 pound chicken breast, cut into cubes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup parsley, chopped
- 1/2 cup yogurt (for serving)
Instructions
- Cook the basmati rice in water according to package instructions.
- In a bowl, combine chicken, olive oil, garlic, paprika, cumin, salt, pepper, turmeric, and cayenne. Marinate for at least 30 minutes.
- Thread chicken cubes onto skewers and grill until fully cooked.
- Assemble the rice bowl by layering rice, grilled chicken, cucumbers, tomatoes, and parsley.
- Serve topped with yogurt.
Notes
- For added flavor, marinate the chicken overnight.
- Serve with lemon wedges for a fresh twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: mediterranean rice bowl, grilled chicken tawook, easy recipes, flavorful meals