Ingredients
c
10 chicken thighs(boneless skinless)
o
1 ½ tbsp olive oil
f
3 tbsp fat free yogurt
l
1 lemon
g
4 cloves garlic(minced)
s
2 tsp salt
b
½ tsp black pepper
o
1 tsp oregano
c
1 tsp coriander
c
1 tsp cumin
t
¼ tsp turmeric
c
1 tsp chili powder
s
1 tsp smoked paprika
b
1 ½ cups basmati rice
c
2+1/4 cups chicken bone broth
t
½ tsp turmeric
c
½ tsp cumin
s
1 tsp salt
b
1 bay leaf
l
¼ cup light mayo
f
¼ cup fat free yogurt
g
2 cloves grated garlic
l
1 tbsp lemon juice
w
1 tbsp white vinegar
h
1 tsp honey
s
½ tsp salt
b
½ tsp black pepper
w
2 tbsp water
l
1 large cucumbers
t
2 tomatoes
Directions
1
Trim any excess fat from the boneless, skinless chicken thighs and set aside.
c
10 chicken thighs(boneless skinless)
2
In a bowl, make the marinade by combining olive oil, fat-free yogurt, lemon juice, grated garlic, salt, pepper, oregano, coriander, cumin, chili powder, smoked paprika, and turmeric.
o
1 ½ tbsp olive oil
f
3 tbsp fat free yogurt
l
1 lemon
g
4 cloves garlic(minced)
s
2 tsp salt
b
½ tsp black pepper
o
1 tsp oregano
c
1 tsp coriander
c
1 tsp cumin
t
¼ tsp turmeric
c
1 tsp chili powder
s
1 tsp smoked paprika
3
Add the chicken to the marinade, making sure it’s well coated. Cover and marinate in the fridge for at least 1 hour.
4
While the chicken marinates, rinse the basmati rice until the water runs clear.
b
1 ½ cups basmati rice
5
Cook the rice with chicken bone broth, salt, cumin, turmeric, and bay leaves in a rice cooker. Set aside and keep warm.
c
2+1/4 cups chicken bone broth
t
½ tsp turmeric
c
½ tsp cumin
s
1 tsp salt
b
1 bay leaf
6
In a separate bowl, make the white sauce by mixing fat-free yogurt, light mayo, grated garlic, lemon juice, vinegar, honey, salt, and pepper until smooth. Refrigerate until ready to use.
l
¼ cup light mayo
f
¼ cup fat free yogurt
g
2 cloves grated garlic
l
1 tbsp lemon juice
w
1 tbsp white vinegar
h
1 tsp honey
s
½ tsp salt
b
½ tsp black pepper
w
2 tbsp water
7
Slice the cucumbers and tomatoes for the side and set aside.
l
3 large cucumbers
t
3 tomatoes
8
Line a sheet tray with foil or parchment and arrange the marinated chicken in a single layer.
9
Broil the chicken in the oven for 18-25 minutes until charred on top, flipping halfway through, until fully cooked.
10
Remove the chicken from the oven and chop into bite-sized pieces.
11
Fluff the rice, then portion the rice, chicken, white sauce, and vegetables into containers or plates.
