Zesty Chicken Tikka Rice Bowl Recipe

About this recipe

Discover the perfect blend of flavor and nutrition with this Zesty Chicken Tikka Rice Bowl. This Indian-inspired dish features tender, marinated chicken pieces cooked to perfection and paired with fragrant turmeric rice and vibrant sautéed vegetables. The addition of coconut milk adds a creamy finish without compromising on your dietary preferences. With 35 grams of protein per serving, it's an excellent choice for a satisfying and healthy lunch. Easy to prepare in under an hour, this recipe is ideal for anyone seeking a flavorful, dairy-free meal that doesn't skimp on nutrients. Impress your loved ones with this colorful and comforting bowl, perfect for a midday boost or weekend indulgence.

Ingredients

• NaN Fresh Halal Chicken Breast - Boneless Without Skin
• 250G Tilda Wholegrain Basmati Rice 250g
• 100 g Yorkshire English Carrots 100G
• 1 piece Yellow Bell Pepper
• 165 Ml Tropical Sun Coconut Milk Mini
• 240G Spice Kitchen Curry Blend Trio, 240G
• NaN Trs Haldi Powder Turmeric
• 750 G Top-Op Table Salt Drums
• - Biona Capers In Olive Oil
• 100 G Jumbo Garlic 100g
• 65G Natoora Root Ginger
• 1 Lemon - 1 Each

Instructions

1. 1. Wash and cut the chicken breast into bite-sized pieces, then marinate with half the curry blend, turmeric, salt, garlic, ginger, and lemon juice for 15 minutes.
2. 2. Rinse the basmati rice thoroughly, then cook it in a pot with 300ml water, turmeric powder, and a pinch of salt until fluffy.
3. 3. Slice the carrots and bell peppers into thin strips, preparing them for sautéing.
4. 4. Heat olive oil in a skillet over medium heat, then add the marinated chicken pieces and cook until golden brown and fully cooked through, about 10 minutes.
5. 5. In a separate pan, heat olive oil and sauté the carrots and bell peppers until slightly softened but still crisp, seasoning lightly with salt.
6. 6. Combine the cooked chicken and sautéed vegetables in a serving bowl over the turmeric rice.
7. 7. Drizzle the bowl with warmed coconut milk for added creaminess and garnish with a fresh squeeze of lemon.

How to make Zesty Chicken Tikka Rice Bowl

1. Marinate the chicken. Cut the chicken breast into bite-sized pieces and marinate with half the curry blend, turmeric, salt, garlic, ginger and lemon juice for 15 minutes.
2. Cook rice and prep vegetables. Rinse the basmati rice well and cook it with 300ml water, turmeric powder and a pinch of salt until fluffy. Slice the carrots and peppers into thin strips.
3. Cook chicken and vegetables. Cook the chicken in olive oil over medium heat for about 10 minutes until golden and fully cooked through. In a separate pan, sauté the carrots and peppers in olive oil until softened but still crisp, seasoning lightly with salt.
4. Assemble the bowls. Spoon the chicken and vegetables over the turmeric rice. Drizzle with warmed coconut milk and finish with a fresh squeeze of lemon.

Frequently asked questions

How long does the Zesty Chicken Tikka Rice Bowl take?

About 50 minutes: 15 minutes of prep and 35 minutes of cooking, covering the turmeric rice, the chicken and the sautéed vegetables.

Is the Zesty Chicken Tikka Rice Bowl vegetarian?

No, it is not vegetarian. Chicken breast pieces marinated in curry spices and turmeric are pan-cooked and served over turmeric rice with vegetables.

How do I keep the peppers and carrots crisp?

Slice them into thin strips and sauté them quickly over medium heat until just softened but still crunchy, then take them off the heat straight away.

Can I cook the chicken tikka in the oven?

Yes, spread the marinated pieces on a lined tray and roast them in a hot oven until golden and cooked through, turning once.

What adds the zest to the tikka rice bowl?

A squeeze of fresh lemon over the finished bowl brightens the spices and cuts through the creamy coconut milk drizzle.