Zesty Chicken And Rice Bowl Recipe

About this recipe

Introducing the Zesty Chicken and Rice Bowl — a vibrant combination of spiced chicken, fragrant rice, and mixed vegetables that creates a perfect harmony of taste and nutrition. This North Indian-inspired dish is perfect for lunch, especially if you're looking for a high-protein meal to fuel your day. The chicken is seasoned with aromatic garam masala and other spices, giving it a delightful kick, while the rice and vegetables balance the dish with their comforting textures. Cooking this dish is straightforward and can be done in under an hour, making it ideal for meal prep. It's dairy-free and packed with 38g of protein per serving, making it a fantastic choice for gym-goers or anyone seeking a wholesome, energizing meal. Whether you're enjoying it after a workout or sharing it with a friend, this bowl is sure to satisfy your appetite and your taste buds.

Ingredients

• 500 g Haringhata Boneless Frozen Chicken Breast
• 30 Kg Star Smsteam Rice30kg Bag
• - Frozen Mixed Vegetables
• 1 pack (500 ml) Sid'S Farm Tested High Protein Toned Milk - No Antibiotics | No Hormones | No Preservatives
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• loose Ginger
• 110 g Unpeeled Garlic Cloves
• 750 g Priya Sunflower Oil
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Wash and rinse the rice thoroughly under cold water, then soak it for 15 minutes.
2. 2. Dice the chicken breast into bite-sized pieces and set aside.
3. 3. Heat sunflower oil in a large pan over medium heat and add cumin seeds, letting them splutter.
4. 4. Add minced garlic and grated ginger to the pan, stirring until fragrant for about 1 minute.
5. 5. Toss in the diced chicken and cook until lightly browned on all sides, stirring occasionally.
6. 6. Sprinkle turmeric powder, red chili powder, and garam masala over the chicken, mixing well to coat evenly.
7. 7. Drain the soaked rice and add it to the pan, stirring gently to combine with the chicken and spices.
8. 8. Add water to the pan, season with salt, and bring to a boil over high heat.
9. 9. Lower the heat, cover the pan, and let the rice cook for 10 minutes.
10. 10. Stir in the frozen mixed vegetables and cook for an additional 5 minutes until the rice and vegetables are tender.
11. 11. Remove the lid and fluff the rice gently with a fork to ensure even mixing.
12. 12. Garnish with chopped coriander leaves for added freshness and serve warm.