RECIPE

Savoury Chicken & Vegetable Fried Rice

Name: Savoury Chicken & Vegetable Fried Rice
Cook time: 15 mins
Total time: 15 min
Yield: 2
Ingredients: 340 g boneless, skinless chicken thighs

Prep Time

15 mins

Cook Time

30 minutes

Servings

2 x

Smoky tandoori chicken, sweet dried apricots, and cool cilantro yogurt top savoury TASTY BITE®/MD Indian Fried Rice. Toasted almonds and pickled red onions add a delicious crunch and brightness to every bite.

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INGREDIENTS

Tandoori Chicken

340 g boneless, skinless chicken thighs
1 tbsp (15 mL) plain Greek yogurt
2 tsp (10 mL) tandoori seasoning
1 tsp (5 mL) lemon juice
¼ tsp (1.25 mL) kosher salt
⅛ tsp (0.6 mL) black pepper

Bowl

1 pouch TASTY BITE®/MD Indian Fried Rice
½ cup (75 g) diced cucumber
¼ cup (40 g) diced dried apricots
2 tbsp (15 g) sliced almonds, toasted
2 tbsp (30 g) pickled red onion
1 tbsp (15 mL) chopped cilantro
Lemon wedges, for serving

Cilantro Yogurt Drizzle

¼ cup (60 g) plain Greek yogurt
1 tbsp (15 mL) chopped cilantro
2 tsp (10 mL) lemon juice
Pinch of kosher salt

PRODUCTS USED

Indian Fried Rice, 125g

SEE DETAILS

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1
Marinate Chicken: In a bowl, combine the chicken thighs, 1 tbsp (15 mL) plain Greek yogurt, tandoori seasoning, lemon juice, kosher salt, and black pepper. Mix well and let it stand for 10 minutes to marinate.
2
Grill & Slice Chicken: Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 5 to 6 minutes per side until it is cooked through and lightly charred. Let the chicken rest for 5 minutes, then slice.
3
Mix Salad & Sauce: In a small bowl, combine the diced cucumber and diced dried apricots. In another small bowl, whisk together the ¼ cup (60 g) plain Greek yogurt, chopped cilantro, lemon juice, and a pinch of kosher salt until smooth.
4
Heat Rice: Heat the TASTY BITE®/MD Indian Fried Rice according to the package directions, and divide the warm rice between two serving bowls.
5
Assemble, Drizzle & Serve: Top the rice with the sliced tandoori chicken, the cucumber-apricot salad, pickled red onion, and toasted sliced almonds. Drizzle the cilantro yogurt sauce generously over the bowls, garnish with chopped cilantro and lemon wedges, and serve.