This Chicken Over Rice features tender, grilled chicken served on a bed of flavorful, turmeric-infused rice, topped with fresh tomato slices and drizzled with a creamy Greek yogurt sauce. A satisfying and well-balanced meal perfect for any occasion.
Why You’ll Love This Recipe
Chicken Over Rice is the ideal combination of savory, comforting, and fresh. The seasoned chicken pairs beautifully with the aromatic turmeric rice, and the creamy yogurt sauce brings a refreshing contrast to the dish. The addition of fresh tomatoes adds a burst of juiciness, making each bite balanced and satisfying. This meal is easy to prepare, nutritious, and perfect for a quick dinner or meal prep for the week. Whether you’re craving a hearty dish or looking for something healthy, this recipe will quickly become a family favorite.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
For the Rice:
- 1 cup long-grain rice
- 2 cups chicken broth or water
- 1 tablespoon olive oil
- 1 teaspoon turmeric (for color and flavor)
- Salt to taste
For the Sauce:
- 1/2 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
For the Toppings:
- 1 cup cherry tomatoes, halved
- Fresh parsley for garnish (optional)
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Prepare the Rice:
- In a medium pot, heat olive oil over medium heat. Add the rice and sauté for 2-3 minutes until lightly toasted. Add chicken broth (or water), turmeric, and salt, and bring to a boil.
- Reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
- Cook the Chicken:
- Preheat a grill pan or skillet over medium heat. Season the chicken breasts with olive oil, garlic powder, onion powder, paprika, oregano, salt, and pepper.
- Grill the chicken for 6-7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (75°C). Remove from the heat and let it rest for a few minutes before slicing.
- Make the Sauce:
- In a small bowl, combine Greek yogurt, lemon juice, chopped parsley, salt, and pepper. Stir well to combine.
- Assemble the Dish:
- Place a generous scoop of rice on each plate. Top with the sliced grilled chicken and drizzle with the yogurt sauce.
- Garnish with halved cherry tomatoes and fresh parsley, if desired.
- Serve immediately and enjoy!
Servings and Timing
- Servings: 2 servings
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Variations
- Spicy Version: Add a pinch of cayenne pepper or a drizzle of sriracha to the yogurt sauce for a spicy kick.
- Vegetarian Option: Replace the chicken with grilled tofu or chickpeas for a hearty vegetarian alternative.
- Extra Veggies: Add sautéed vegetables such as bell peppers or spinach to the rice for more texture and nutrition.
- Different Grains: Use quinoa or couscous instead of rice for a different texture and flavor.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave or on the stovetop until warmed through. If the rice is dry, add a little splash of water or broth while reheating.
FAQs
Can I use bone-in chicken for this recipe?
Yes, you can use bone-in chicken thighs or breasts, but the cooking time will be longer. Make sure the internal temperature reaches 165°F (75°C) for safety.
Can I make the rice ahead of time?
Yes, you can cook the rice a day ahead of time and store it in the refrigerator. Reheat it with a little water or broth to fluff it up before serving.
How can I make the yogurt sauce creamier?
For a creamier sauce, you can substitute the Greek yogurt with sour cream or add a tablespoon of mayonnaise.
Can I make this dish without turmeric?
Yes, if you don’t have turmeric, you can omit it. The rice will be just as flavorful, but without the yellow color and slight earthy taste.
How can I make the chicken more flavorful?
For extra flavor, marinate the chicken in the spice mix for at least 30 minutes or overnight in the refrigerator before grilling.
Can I freeze this dish?
Yes, you can freeze the chicken, rice, and sauce separately for up to 1 month. Thaw in the refrigerator overnight before reheating.
Can I add more vegetables to the rice?
Absolutely! Feel free to add any vegetables you like, such as peas, corn, or carrots, to the rice for added flavor and nutrition.
Can I make this dish spicy?
Yes, add chili flakes or cayenne pepper to the rice or yogurt sauce to increase the heat. You can also drizzle some hot sauce on top for an extra kick.
What can I serve with this dish?
This dish pairs well with a side of roasted vegetables, a light salad, or even a side of crispy pita chips.
Can I use brown rice instead of white rice?
Yes, you can substitute brown rice, but be aware that it will require a longer cooking time and more liquid.
Conclusion
Chicken Over Rice is a deliciously balanced meal that combines tender grilled chicken, seasoned rice, a creamy sauce, and fresh toppings. This dish is not only satisfying but also versatile, allowing you to adjust the flavors and ingredients to your preference. Whether for a quick weeknight dinner or a comforting meal, Chicken Over Rice is sure to become a go-to recipe.
Chicken Over Rice
Tender grilled chicken served over a bed of flavorful seasoned rice, topped with fresh tomato slices and drizzled with a creamy sauce, making for a satisfying and well-balanced meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
- For the chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- For the rice:
- 1 cup long-grain rice
- 2 cups chicken broth or water
- 1 tablespoon olive oil
- 1 teaspoon turmeric (for color and flavor)
- Salt to taste
- For the sauce:
- 1/2 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- For the toppings:
- 1 cup cherry tomatoes, halved
- Fresh parsley for garnish (optional)
Instructions
- Prepare the rice: In a medium pot, heat olive oil over medium heat. Add the rice and sauté for 2-3 minutes until lightly toasted. Add chicken broth (or water), turmeric, and salt, and bring to a boil.
- Reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
- Cook the chicken: Preheat a grill pan or skillet over medium heat. Season the chicken breasts with olive oil, garlic powder, onion powder, paprika, oregano, salt, and pepper.
- Grill the chicken for 6-7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (75°C). Remove from the heat and let it rest for a few minutes before slicing.
- Make the sauce: In a small bowl, combine Greek yogurt, lemon juice, chopped parsley, salt, and pepper. Stir well to combine.
- Assemble the dish: Place a generous scoop of rice on each plate. Top with the sliced grilled chicken and drizzle with the yogurt sauce. Garnish with halved cherry tomatoes and fresh parsley, if desired.
- Serve immediately and enjoy!
Notes
- For extra flavor, you can add a drizzle of olive oil or a sprinkle of paprika on top of the finished dish.
- If you prefer a spicier kick, try adding a pinch of cayenne pepper to the yogurt sauce or season the chicken with chili powder.
- For a heartier meal, serve with a side of steamed vegetables or a light salad.
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg