0 from 12 votes
Halal Cart-Style Chicken Over Rice Recipe + VIDEO
This Middle Eastern street food recipe layers zesty grilled chicken with tangy yogurt sauce and fresh chopped veggies over fluffy yellow rice. A delicious one-bowl meal!
Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 4 - 6 servings
Calories: 904 kcal
Course:
Main Course
Cuisine:
Middle Eastern
Ingredients
For the Halal Chicken –
- 1 ½ pound boneless chicken thighs
- 3 tablespoons lemon juice
- 1 ½ tablespoons olive oil
- 3-5 cloves garlic minced
- 1 tablespoon dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- salt and pepper
For the Yogurt Sauce –
- ¾ cup plain greek yogurt
- ¼ cup mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon granulated sugar
- ½ teaspoon garlic powder
For the Rice –
- 2 tablespoons butter
- 2 cups basmati rice or long grain rice
- 2 teaspoons chicken base or bouillon
- 2 teaspoon Turmeric
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 4 cups water
To Serve –
- 1 ½ cups shredded iceberg lettuce
- 1 ½ cups fresh diced tomato
- 3 pitas or naan sliced into 1-inch strips
- ¼ cup fresh chopped parsley
- ¼ cup Harissa hot sauce
Instructions
- For the Halal Chicken Marinade: Set out a large baking dish. In the dish, combine the fresh lemon juice, olive oil, minced garlic, oregano, coriander, cumin, 1 ½ teaspoons of salt, and ½ teaspoon of cracked black pepper. Whisk well. Then place the chicken thighs into the marinade. Turn them over to coat the chicken on all sides. Cover the dish with plastic wrap and refrigerate for 1 to 2 hours. (This step can be done a day in advance if needed.)
- For the Yogurt Sauce: Set out a medium bowl or measuring pitcher. Combine the Greek yogurt, mayonnaise, lemon juice, sugar, and garlic powder. Mix until smooth. Then taste, and add salt and pepper as needed. Cover and refrigerate until ready to use.
- For the Yellow Rice: Set a medium saucepot on the stovetop over medium heat. Add the butter. Once melted, stir in the rice making sure it is coated well with butter. Stir in the chicken base, turmeric, onion powder, and ground cumin. Stir well to coat the rice, then stir in 4 cups of water. Cover the pot and bring to a boil. Cook according to the time listed on the rice package, usually 15 to 20 minutes. The rice is done when vent holes have formed in the top of the rice, and the top looks dry and fluffy. Remove from heat, fluff the rice, and cover again to keep warm.
- Preheat a grill (or grill pan) to medium heat, about 350°F. Once hot, grill the marinated chicken for 5 minutes per side. Allow the chicken to rest for an additional 5 minutes so the juices settle. Then slice the chicken thighs into thin strips.
- To Plate: Place a large scoop of fluffy yellow rice in a bowl or on a plate. Top with sliced grilled chicken. Add several pita strips to the plate column followed by a hearty scoop of shredded lettuce and diced tomatoes. Dollop or drizzle yogurt sauce over the top, followed by harissa hot sauce if desired. Sprinkle chopped parsley over the chicken and rice and serve warm.
Cup of Yum
Notes
- It is best to keep the cooked and fresh components separate until ready to assemble and enjoy. I recommend storing the room-temperature cooked chicken and rice in one container together, the fresh veggies in another container together, and the yogurt sauce in a third container.
- Each of these elements will keep well for up to 5 or 6 days in the fridge.
Nutrition Information
Serving
1bowl
Calories
904kcal
(45%)
Carbohydrates
82g
(27%)
Protein
39g
(78%)
Fat
45g
(69%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
13g
Monounsaturated Fat
18g
Trans Fat
0.2g
Cholesterol
175mg
(58%)
Sodium
494mg
(21%)
Potassium
631mg
(18%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
494IU
(10%)
Vitamin C
11mg
(12%)
Calcium
138mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 904
% Daily Value*
| Serving | 1bowl | |
| Calories | 904kcal | 45% |
| Carbohydrates | 82g | 27% |
| Protein | 39g | 78% |
| Fat | 45g | 69% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 175mg | 58% |
| Sodium | 494mg | 21% |
| Potassium | 631mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 494IU | 10% |
| Vitamin C | 11mg | 12% |
| Calcium | 138mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.