Easy Street Cart Chicken & Rice
30 minutes
Middle East/Mediterranean
Serves: 2
Bright yellow rice takes center stage, with juicy, charred kebab-style chicken nestled alongside, with roasted bell peppers and a scattering of chopped cilantro adding color and freshness. A drizzle of classic white sauce or tahini adds a cool, tangy note. Serve on a wide platter so the rice shines, with close-up detail to highlight its fluffy, vibrant grains.
Ingredients
- Royal Ready-to-Heat Yellow Rice, 1 pouch
- Boneless, skinless chicken thighs, 1 lb
- Olive oil, 2 tbsp
- Garlic, 3 cloves, minced
- Ground cumin, 1 tsp
- Ground coriander, 1 tsp
- Smoked paprika, 1 tsp
- Ground turmeric, 1/2 tsp
- Salt, 1 tsp
- Black pepper, 1/2 tsp
- Romaine lettuce, 2 cups, chopped
- Tomatoes, 2 small, diced
- Cilantro, 2 tbsp, chopped
- Pita bread, 1 round sliced into 4 wedges
- Tahini or prepared white sauce, 3–4 tbsp, for drizzling
Preparation
- In a bowl, combine chicken thighs with 1 tablespoon olive oil, garlic, cumin, coriander, paprika, turmeric, salt, and pepper. Toss well and let marinate for at least 10-15 minutes (or up to overnight).
- Heat a large skillet or grill pan over medium-high heat. Add chicken and cook until charred at the edges and cooked through, 6–8 minutes per side. Transfer to a cutting board to rest for a few minutes before slicing into strips.
- Heat Royal Ready-to-Heat Yellow Rice according to package instructions.
- Assemble the plate with a generous amount of yellow rice, chicken, chopped lettuce, and diced tomatoes.
- Sprinkle with chopped cilantro, tuck pita wedges on the side, and drizzle with tahini or white sauce before serving.
