This one is a winner. I saw something similar to this on Instagram and thought it was worth trying. The family liked it too. I would make a change here though and grill the chicken instead of baking it. With the liquid marinade, it will just cook a lot better and be crispier on the grill. Other than that, it’s a solid one.
Ingredients for Chicken
Ingredients for Veggies
Ingredients for Yogurt Sauce
Directions
- Cook some white or jasmine rice
- Mix the chicken marinade in a large ziplock and throw the chicken in there. Mix well and leave it in the fridge for at least 30 mins. Overnight is good too.
- When ready, grill the chicken thighs. Let the excess liquid drip off first before placing on grill
- Mix all the ingredients for the veggies and pan fry it until it is soft.
- Mix all ingredients for the yogurt sauce.
- Slice 4 ounces of chicken and place over 1/2 cup of rice, 1 cup of veggies, 1/4 cup of yogurt sauce.
Macros
Calories: 460 kcal
Protein: 36 g
Carbohydrates: 35 g
Fat: 21 g
If you want, you can also bake the chicken for 25 mins at 400 degrees, but I’d recommend doing it on an oven rack or else it will be soggy. Just flip it halfway through as well.