Halal Guys Chicken and Rice

_{Step 1/4}

Marinate Chicken

• 150g Chicken Breast
• 1 tsp Lemon Juice
• 30g Greek Yogurt
• 1/4 tsp Paprika
• 1/4 tsp Ground Cumin
• 1/4 tsp Ground Coriander
• 1/4 tsp Turmeric
• 1/4 tsp Garlic Powder

In a bowl, combine thinly sliced chicken breast with lemon juice, Greek yogurt, paprika, ground cumin, ground coriander, turmeric, garlic powder, salt, and pepper. Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes in the refrigerator.

_{Step 2/4}

Cook Rice

• 1 tsp Olive Oil
• 1/4 tsp Ground Cumin
• 1/4 tsp Turmeric
• 50g Basmati Rice, Uncooked
• 120mL Chicken Broth

In a separate pot, heat olive oil over medium heat. Add ground cumin, turmeric, and salt. Toast for 1-2 minutes until fragrant to bloom the spices. Add the washed rice to the pot and pour in chicken broth. Bring to a boil and let simmer for about 20 minutes. Take it off heat and let it cool for 10 minutes, fluffing with a fork.

_{Step 3/4}

Cook Chicken and Make White Sauce

• 1 tsp Olive Oil
• 70g Greek Yogurt
• 1 tsp Lemon Juice
• 1/4 tsp Garlic Powder
• 1/2 tsp Chopped Dill

Heat olive oil in a skillet over medium heat. Add the marinated chicken slices to the skillet and cook until they are cooked through and lightly browned, about 5-6 minutes. In a bowl, combine the Greek yogurt and stir in the lemon juice, garlic powder, dill, salt, and black pepper.

_{Step 4/4}

Assemble and Serve

• 30g Iceberg Lettuce
• 1 Roma Tomato
• 1/2 Small Cucumber

To assemble, divide the seasoned rice and cooked chicken between serving plates. Top with shredded iceberg lettuce, diced tomatoes, and diced cucumber. Drizzle white sauce over the top and add hot sauce if desired. Serve hot.