Chicken Kebab with Yellow Rice

📊 Calories and Macros per Meal (including rice)

427 calories
54 g protein
46 g carbohydrates
7 g fat

Prep time: 10–12 minutes
Cook time: 18–20 minutes
Serves: 2

🛒 Ingredients

Chicken Marinade:

• 2 chicken breasts (300 g raw weight), cut into large cubes
• 1 teaspoon olive oil
• 1 tablespoon crushed garlic
• 1 tablespoon grated onion
• 1 tablespoon paprika
• 1 teaspoon salt and black pepper
• 1 teaspoon turmeric
• 75 g low-fat yogurt (Greek yogurt can also be used)
• Juice of ½ lemon

Place the chicken onto 4 skewers (4–5 pieces per skewer).

Yellow Rice:

• 1 teaspoon olive oil
• ½ onion, chopped
• 1 small carrot
• ½ medium red bell pepper
• 110 g uncooked rice
• Spices: salt, black pepper, paprika, turmeric
• 300 ml water

Mint Sauce:

• 100 g yogurt
• 2 mint leaves
• 1 teaspoon garlic powder
• Juice of ½ lemon
• Salt and black pepper to taste

Serve the chicken over the rice with the mint sauce and enjoy!

Note

You can use chicken thighs, but keep in mind they contain more calories and less protein.

Method

Step 1 – Start by cutting the chicken breasts into thick cubes. Marinate them with all the listed ingredients. Mix well, then place them onto 4 skewers (4–5 pieces on each skewer).

Step 2 – Wash the rice and chop the vegetables. Heat a pan over medium heat, add 1 teaspoon olive oil and the vegetables, and cook for 2 minutes. Add the uncooked rice and the listed spices.

Step 3 – Toast for 1 minute, then add water. Bring it to a boil, then let it simmer for 8–10 minutes until cooked. While it is cooked, prepare the mint sauce in a blender.

Step 4 – Set the rice aside. In the same pan over high heat, spray some oil and cook the chicken skewers for 4–5 minutes on each side until golden brown.

Step 5 – Serve the chicken directly over the rice and drizzle with the mint sauce.