Garlic Herb Grilled Chicken Bowl
Garlic Herb Grilled Chicken Bowl
Ingredients
For the Middle Eastern Chicken
- 1200 g raw boneless chicken thighs
- 2 1/2 teaspoons salt
- 4 teaspoons garlic powder
- 3 teaspoons onion powder
- 4 teaspoons oregano
- 3 teaspoons parsley
- 4 teaspoons paprika
- 3 teaspoons cumin
- 30 g honey
- 80-100 g tomato paste
- 1 lemon juice
- 30 g olive oil
For the Golden Herb Rice
- 300 g uncooked basmati rice, cooked beforehand
- 20 g light butter
- 100 g white onion, finely chopped
- 1 teaspoon salt
- 3 teaspoons Italian herbs
- 1 1/2 teaspoons turmeric
- 1 teaspoon paprika
- 1 teaspoon cumin
For the Tabouleh Salad
- 3 cups parsley, chopped
- 300 g tomato, chopped and de-seeded
- 150 g green onion/scallion, chopped
- 15 g olive oil
- as needed lemon juice
- 1/2 teaspoon salt
- 2 teaspoons sumac
- 1 teaspoon chilli flakes
For the Spicy Garlic Sauce
- 300 g low fat yogurt
- 100 g light mayo
- 120 g chilli garlic sauce, Lee Kum Kee
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/4 cup evaporated milk
Instructions
- 1
Trim any excess fat from the chicken thighs. In a large bowl, combine the chicken with salt, garlic powder, onion powder, oregano, parsley, paprika, cumin, honey, tomato paste, lemon juice, and olive oil. Mix well to ensure the chicken is evenly coated. Marinate for at least 30 minutes in the refrigerator, or longer for more flavor.
⏱️ 10 min
- 2
While the chicken marinates, prepare the golden herb rice. Heat a pan over low heat. Add the light butter and finely chopped white onion, and cook for 5 minutes until the onion has softened. Stir in the salt, Italian herbs, turmeric, paprika, and cumin, and toast for 3-4 minutes until fragrant. Add the pre-cooked basmati rice, turn off the heat, and mix until the rice is fluffy and golden.
⏱️ 15 min
- 3
Prepare the tabouleh salad. In a bowl, combine the chopped and de-seeded tomato, chopped green onion/scallion, chopped parsley, olive oil, salt, sumac, chilli flakes, and lemon juice. Mix well and refrigerate until ready to serve.
⏱️ 15 min
- 4
Preheat your oven to 200°C (400°F). Line a sheet pan with parchment paper. Spread the marinated chicken thighs in a single layer on the prepared sheet pan. Oven bake for 20-25 minutes. After baking, broil or grill the chicken for an additional 5 minutes until it is golden brown and juicy.
⏱️ 30 min•🌡️ 200
- 5
While the chicken rests for a few minutes after cooking, prepare the spicy garlic sauce. In a medium bowl, whisk together the low fat yogurt, light mayo, chilli garlic sauce, paprika, onion powder, and evaporated milk until the sauce is smooth and well combined.
⏱️ 5 min
- 6
Assemble the bowls: Serve the grilled chicken with portions of the spiced rice, fresh tabouleh salad, and a generous drizzle of the spicy garlic sauce. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Herb Grilled Chicken Bowl
For the Middle Eastern Chicken
- 1200 g raw boneless chicken thighs
- 2 1/2 teaspoons salt
- 4 teaspoons garlic powder
- 3 teaspoons onion powder
- 4 teaspoons oregano
- 3 teaspoons parsley
- 4 teaspoons paprika
- 3 teaspoons cumin
- 30 g honey
- 80-100 g tomato paste
- 1 lemon juice
- 30 g olive oil
For the Golden Herb Rice
- 300 g uncooked basmati rice, cooked beforehand
- 20 g light butter
- 100 g white onion, finely chopped
- 1 teaspoon salt
- 3 teaspoons Italian herbs
- 1 1/2 teaspoons turmeric
- 1 teaspoon paprika
- 1 teaspoon cumin
For the Tabouleh Salad
- 3 cups parsley, chopped
- 300 g tomato, chopped and de-seeded
- 150 g green onion/scallion, chopped
- 15 g olive oil
- as needed lemon juice
- 1/2 teaspoon salt
- 2 teaspoons sumac
- 1 teaspoon chilli flakes
For the Spicy Garlic Sauce
- 300 g low fat yogurt
- 100 g light mayo
- 120 g chilli garlic sauce, Lee Kum Kee
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/4 cup evaporated milk
Instructions
- 1
Trim any excess fat from the chicken thighs. In a large bowl, combine the chicken with salt, garlic powder, onion powder, oregano, parsley, paprika, cumin, honey, tomato paste, lemon juice, and olive oil. Mix well to ensure the chicken is evenly coated. Marinate for at least 30 minutes in the refrigerator, or longer for more flavor.
⏱️ 10 min - 2
While the chicken marinates, prepare the golden herb rice. Heat a pan over low heat. Add the light butter and finely chopped white onion, and cook for 5 minutes until the onion has softened. Stir in the salt, Italian herbs, turmeric, paprika, and cumin, and toast for 3-4 minutes until fragrant. Add the pre-cooked basmati rice, turn off the heat, and mix until the rice is fluffy and golden.
⏱️ 15 min - 3
Prepare the tabouleh salad. In a bowl, combine the chopped and de-seeded tomato, chopped green onion/scallion, chopped parsley, olive oil, salt, sumac, chilli flakes, and lemon juice. Mix well and refrigerate until ready to serve.
⏱️ 15 min - 4
Preheat your oven to 200°C (400°F). Line a sheet pan with parchment paper. Spread the marinated chicken thighs in a single layer on the prepared sheet pan. Oven bake for 20-25 minutes. After baking, broil or grill the chicken for an additional 5 minutes until it is golden brown and juicy.
⏱️ 30 min•🌡️ 200 - 5
While the chicken rests for a few minutes after cooking, prepare the spicy garlic sauce. In a medium bowl, whisk together the low fat yogurt, light mayo, chilli garlic sauce, paprika, onion powder, and evaporated milk until the sauce is smooth and well combined.
⏱️ 5 min - 6
Assemble the bowls: Serve the grilled chicken with portions of the spiced rice, fresh tabouleh salad, and a generous drizzle of the spicy garlic sauce. Enjoy!
⏱️ 5 min