Grilled Chicken and Turmeric Rice Platter (Mediterranean-Style)
Grilled Chicken and Turmeric Rice Platter (Mediterranean-Style)
Ingredients
For the Chicken Marinade
- 2 tablespoons minced garlic, from a jar
- 1/2 cup plain yogurt
- 1/4 cup olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons lemon juice, from 1/2 a lemon
For the Marinated Chicken
- 1 1/2 pounds chicken breast, cut into thin strips
For the Turmeric Rice
- 1 1/2 cups long-grain white rice, rinsed
- 1 tablespoon olive oil
- 1 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 1/4 cups water
- 1 teaspoon chicken bouillon, powdered or granular
For the Cucumber and Tomato Salad
- 1 cucumber, medium, chopped into half-moon pieces
- 1 1/2 cups cherry tomatoes, halved
- 1 teaspoon sumac
- 1/4 cup pickled red onions, thinly sliced
For the Creamy White Sauce
- 1 cup plain Greek yogurt
- 1 garlic, clove, minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, chopped (or fresh mint)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Serving
- 4 naan bread
Instructions
- 1
Prepare the chicken marinade: In a blender cup or medium bowl, combine the minced garlic, plain yogurt, 1/4 cup olive oil, paprika, cumin, 1 teaspoon turmeric, chili powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and lemon juice. Mix thoroughly with a spoon until well combined. (For a smoother marinade, you may blend it briefly).
⏱️ 5 min
- 2
Marinate the chicken: Place the thinly sliced chicken breast strips in a large bowl. Pour the prepared marinade over the chicken. Using your hands, mix until all chicken pieces are fully coated. Cover the bowl and let the chicken marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
⏱️ 30 min
- 3
Start the turmeric rice: In a large saucepan or pot with a lid, heat 1 tablespoon of olive oil over medium heat. Add the rinsed rice and stir for 1-2 minutes. Sprinkle in 1 teaspoon turmeric powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to coat the rice evenly. Pour in the water and add the chicken bouillon. Bring the mixture to a rolling boil.
⏱️ 5 min
- 4
Cook the turmeric rice: Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
⏱️ 20 min - 5
Prepare the cucumber and tomato salad: While the rice cooks, arrange the chopped cucumber and halved cherry tomatoes on a serving platter or in a bowl. Sprinkle generously with sumac. Top with the thinly sliced pickled red onions.
⏱️ 5 min
- 6
Prepare the creamy white sauce: In a small bowl, combine the plain Greek yogurt, minced garlic, 1 tablespoon lemon juice, 1 tablespoon olive oil, fresh dill (or mint), 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir until well combined. Taste and adjust seasonings as needed.
⏱️ 5 min
- 7
Grill the chicken: Preheat an electric grill or grill pan to medium-high heat (around 375-400°F). Place the marinated chicken strips on the hot grill in a single layer, working in batches if necessary to avoid overcrowding. Grill for 3-5 minutes per side, or until cooked through and slightly charred with nice grill marks.
⏱️ 15 min•🌡️ 375
- 8
Warm the naan bread: After the chicken is cooked, place the naan bread pieces on the grill for 1-2 minutes per side, or until warmed through and lightly toasted. Alternatively, warm in a dry skillet or oven.
⏱️ 3 min
- 9
Assemble the platter: On a large serving platter, arrange a generous portion of the fluffy turmeric rice. Place the grilled chicken strips alongside the rice. Add the cucumber and tomato salad to the platter. Serve with the warm naan bread and the creamy white sauce in a small bowl for drizzling.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Chicken and Turmeric Rice Platter (Mediterranean-Style)
Ingredients
For the Chicken Marinade
- 2 tablespoons minced garlic, from a jar
- 1/2 cup plain yogurt
- 1/4 cup olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons lemon juice, from 1/2 a lemon
For the Marinated Chicken
- 1 1/2 pounds chicken breast, cut into thin strips
For the Turmeric Rice
- 1 1/2 cups long-grain white rice, rinsed
- 1 tablespoon olive oil
- 1 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 1/4 cups water
- 1 teaspoon chicken bouillon, powdered or granular
For the Cucumber and Tomato Salad
- 1 cucumber, medium, chopped into half-moon pieces
- 1 1/2 cups cherry tomatoes, halved
- 1 teaspoon sumac
- 1/4 cup pickled red onions, thinly sliced
For the Creamy White Sauce
- 1 cup plain Greek yogurt
- 1 garlic, clove, minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, chopped (or fresh mint)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Serving
- 4 naan bread
Instructions
- 1
Prepare the chicken marinade: In a blender cup or medium bowl, combine the minced garlic, plain yogurt, 1/4 cup olive oil, paprika, cumin, 1 teaspoon turmeric, chili powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and lemon juice. Mix thoroughly with a spoon until well combined. (For a smoother marinade, you may blend it briefly).
⏱️ 5 min - 2
Marinate the chicken: Place the thinly sliced chicken breast strips in a large bowl. Pour the prepared marinade over the chicken. Using your hands, mix until all chicken pieces are fully coated. Cover the bowl and let the chicken marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
⏱️ 30 min - 3
Start the turmeric rice: In a large saucepan or pot with a lid, heat 1 tablespoon of olive oil over medium heat. Add the rinsed rice and stir for 1-2 minutes. Sprinkle in 1 teaspoon turmeric powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to coat the rice evenly. Pour in the water and add the chicken bouillon. Bring the mixture to a rolling boil.
⏱️ 5 min - 4
Cook the turmeric rice: Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
⏱️ 20 min - 5
Prepare the cucumber and tomato salad: While the rice cooks, arrange the chopped cucumber and halved cherry tomatoes on a serving platter or in a bowl. Sprinkle generously with sumac. Top with the thinly sliced pickled red onions.
⏱️ 5 min - 6
Prepare the creamy white sauce: In a small bowl, combine the plain Greek yogurt, minced garlic, 1 tablespoon lemon juice, 1 tablespoon olive oil, fresh dill (or mint), 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir until well combined. Taste and adjust seasonings as needed.
⏱️ 5 min - 7
Grill the chicken: Preheat an electric grill or grill pan to medium-high heat (around 375-400°F). Place the marinated chicken strips on the hot grill in a single layer, working in batches if necessary to avoid overcrowding. Grill for 3-5 minutes per side, or until cooked through and slightly charred with nice grill marks.
⏱️ 15 min•🌡️ 375 - 8
Warm the naan bread: After the chicken is cooked, place the naan bread pieces on the grill for 1-2 minutes per side, or until warmed through and lightly toasted. Alternatively, warm in a dry skillet or oven.
⏱️ 3 min - 9
Assemble the platter: On a large serving platter, arrange a generous portion of the fluffy turmeric rice. Place the grilled chicken strips alongside the rice. Add the cucumber and tomato salad to the platter. Serve with the warm naan bread and the creamy white sauce in a small bowl for drizzling.
⏱️ 2 min