Warm Turmeric Yogurt Chicken Bowl with Carrot Rice, Spiced Roasted Cauliflower, and Fresh Cucumber Dill Sauce
A complete and original lunch bowl featuring chicken marinated in yogurt and turmeric, aromatic rice with grated carrot, gently spiced roasted cauliflower, and a fresh cucumber dill sauce. Balanced, colorful, and comforting.
Ingredients
- 600 g boneless skinless chicken breast (cut en filetes gruesos)
- 180 g plain yogurt (divided)
- 6 g ground turmeric (divided)
- 12 g garlic (chopped, divided)
- 1 unit lemon (juice and zest divided)
- 10 g salt (or to taste, divided)
- 3 g black pepper (divided)
- 45 ml olive oil (divided)
- 500 g cauliflower (en floretes small)
- 3 g ground cumin
- 3 g sweet paprika
- 240 g basmati rice (enjuagado)
- 120 g carrot (grated gruesa)
- 100 g yellow onion (chopped fina)
- 480 ml chicken broth or water (for cocer the arroz)
- 160 g cucumber (without semillas and chopped muy fino)
- 8 g fresh dill (chopped)
- 7 g honey
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper or lightly grease it.
- 2
In a medium bowl, mix 120 g (1/2 cup) yogurt, 1 teaspoon turmeric, half of the minced garlic, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the chicken and coat well. Let it marinate while you prepare the remaining components.
- 3
Place the cauliflower on the baking sheet. Toss it with 1 tablespoon olive oil, cumin, sweet paprika, the remaining 1 teaspoon turmeric, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25 to 30 minutes at 220 °C / 425 °F, turning halfway through, until golden and tender.
- 4
Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the onion and cook for 3 to 4 minutes until softened. Stir in the grated carrot and the remaining half of the garlic; cook 1 minute more.
- 5
Add the basmati rice to the saucepan and stir for 1 minute to coat it with the oil and vegetables. Pour in the chicken broth or water, add 1/2 teaspoon salt, and bring to a boil. Reduce to low heat, cover, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 5 minutes. Then fluff with a fork and add a little lemon zest.
- 6
For the sauce, mix the remaining 60 g (1/4 cup) yogurt, finely chopped cucumber, fresh dill, 1 teaspoon lemon juice, honey, a pinch of salt, and a pinch of black pepper in a small bowl. Chill until ready to use.
- 7
Heat a large skillet or grill pan over medium-high heat. Cook the marinated chicken for 5 to 7 minutes per side, or until nicely browned and it reaches a safe internal temperature of 74 °C / 165 °F. Let it rest for 5 minutes, then slice into strips.
- 8
To serve, divide the carrot rice among 4 bowls. Top with the roasted cauliflower and sliced chicken. Finish with spoonfuls of fresh cucumber dill sauce and extra drops of lemon juice if desired.
Chef tips
Coarsely grating the carrot keeps it from disappearing into the rice. For deeper flavor, marinate the chicken for 30 minutes in the refrigerator before cooking.
Substitutions
You can use boneless chicken thighs instead of breast, and jasmine rice instead of basmati. Dill can be replaced with fresh parsley, though the flavor will be less aromatic.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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