Description
A delicious dish featuring marinated chicken thighs served over turmeric rice, topped with fresh lettuce and tomato, and drizzled with a creamy white sauce.
Ingredients
Scale
- 1 lbs boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 3 tbsp plain Greek yogurt
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 2 tbsp olive oil
- 2 cups shredded romaine lettuce
- 1 medium tomato, diced
- For the white sauce: 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tbsp lemon juice, 1 tsp sugar, 1 clove garlic (minced), salt and pepper
Instructions
- In a bowl, mix Greek yogurt, lemon juice, minced garlic, cumin, coriander, paprika, salt, and pepper. Add chicken thighs, coat fully, and marinate for at least 20 minutes.
- Rinse rice until water runs clear. Cook rice with turmeric, a pinch of salt, and 2 cups water over low heat until tender and fluffy. Set aside.
- Heat olive oil in a skillet on medium-high. Add marinated chicken and cook until golden brown and cooked through, about 6–8 minutes per side. Let rest, then slice.
- For the white sauce, combine mayonnaise, Greek yogurt, lemon juice, sugar, minced garlic, salt, and pepper. Mix well and refrigerate until ready to serve.
- To assemble: Spoon turmeric rice onto plates, top with sliced chicken, lettuce, and tomato. Drizzle with white sauce and serve immediately.
Notes
- Marinating the chicken for longer enhances the flavor.
- This dish can be served with pita bread or on top of a salad for a lighter option.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet, Boil
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg