Zesty Chicken And Rice Bowls Recipe

About this recipe

Zesty Chicken and Rice Bowls are a flavorful and wholesome snack option inspired by Indian cuisine. This dish combines tender spiced chicken with fluffy rice and a medley of colorful vegetables, all cooked to perfection in under an hour. The turmeric and ginger lend warmth to the chicken, while the Suhana Dal Makhani Spice Mix adds a rich depth to the sautéed vegetables. With over 38g of protein and 935 calories per serving, this meal is perfect for gym-goers seeking a high-protein, energy-packed dish. Cooking is straightforward, using simple pantry staples and a one-pan approach for efficiency. Serve it warm, garnished with fresh herbs or black pepper, and enjoy a snack that's both nutritious and satisfying. Perfect for batch cooking or a quick weekday meal, these bowls are a great way to fuel your day with flavor and sustenance.

Ingredients

• 500 g Haringhata Boneless Frozen Chicken Breast
• 1 kg Rice
• - Frozen Mixed Vegetables
• - Garlic Powder
• - Ginger Powder
• 25 g Whole Black Pepper
• 20 g Turmeric Powder
• - Suhana Dal Makhani Spice Mix 50g Pouch
• - Onion-250 Gms
• 850 g Sundrop Heart+ Blended Cooking Oil
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Rinse the rice thoroughly under cold water and set aside to drain.
2. 2. Slice the chicken into bite-sized pieces and season with turmeric, black pepper, garlic powder, and ginger powder.
3. 3. Heat 1 tablespoon of oil in a pan over medium heat, add the chicken, and sauté until golden and cooked through.
4. 4. Remove the chicken from the pan and set aside on a plate to rest.
5. 5. Add the remaining tablespoon of oil to the pan and sauté the chopped onion until soft and translucent.
6. 6. Stir in the Suhana Dal Makhani Spice Mix and cook for 1 minute to release the flavors.
7. 7. Add the mixed vegetables to the pan and stir-fry for 5 minutes until tender.
8. 8. In a separate pot, bring 300 ml of water to a boil, add the drained rice and salt, and cook until fluffy.
9. 9. Combine the cooked rice with the sautéed vegetables in the pan and mix well.
10. 10. Plate the rice and vegetable mixture in bowls, then top with the cooked chicken pieces.
11. 11. Garnish with a sprinkle of black pepper or fresh herbs if desired and serve warm.