Greek yogurt does two jobs in these bowls. A little of it marinates the chicken with lemon, paprika, cumin and garlic powder, and a full cup becomes the tzatziki with grated cucumber, dill, garlic and lemon.
The basmati rice simmers in chicken broth with turmeric until yellow and fluffy. The chicken is seared until charred, piled over the rice, and each bowl gets tzatziki, parsley, cherry tomatoes, lemon and warm flatbread.
Ingredient Notes
- Plain Greek yogurt
- A third of a cup for the marinade and a separate cup for the tzatziki.
- Cucumber
- Half a cup grated and squeezed firmly in a towel before mixing.
- Ground turmeric
- Half a teaspoon in the cooking liquid turns the basmati yellow.
Rice and Chicken on Two Burners
The rice cooks while the chicken marinates and sears.
Saucepan
- While the chicken marinates
Rinse the basmati and simmer with broth, turmeric and salt.
- After 15 minutes
Take it off the heat and rest covered for 5 minutes.
Skillet
- After 15 minutes of marinating
Sear the chicken over medium-high heat.
- Charred and 165°F
Take it off the heat.
Into the bowls
Rice first, chicken on top, then tzatziki, parsley, tomatoes, lemon and flatbread.
How to Make It
Chicken marinated
Marinate the chicken with 1/3 cup yogurt, 1 tbsp lemon juice, paprika, cumin, garlic powder and 1/2 tsp salt for 15 minutes.
Turmeric rice simmered
Rinse the basmati rice and simmer it with the broth, turmeric and remaining 1/2 tsp salt until tender, about 15 minutes. Rest covered for 5 minutes.
Tzatziki mixed
Mix 1 cup Greek yogurt with the cucumber, dill, garlic and 1 tbsp lemon juice, and keep it chilled.
Chicken seared to 165°F
Heat the olive oil in a skillet over medium-high heat and sear the chicken until charred at the edges and 165°F in the center.
Bowls served
Serve the chicken over the yellow rice with a generous spoonful of tzatziki, parsley, cherry tomatoes, lemon wedges and warm flatbread on the side.
Why This Recipe Works
- The yogurt marinade clings to the chicken and helps it char quickly in a hot skillet.
- Squeezing the grated cucumber dry keeps the tzatziki thick instead of watery.
- Turmeric and broth give the rice colour and savoury flavour without any extra steps.
Success Tips
- Wipe off excess yogurt marinade before searing so the chicken chars rather than stews in the skillet.
- Make the cucumber tzatziki first thing and chill it; it tastes brighter once the garlic has sat in it.
- Fluff the turmeric rice with a fork after resting so the basmati grains stay separate.
Serving Ideas
Set the flatbread on the side of each bowl for scooping up the rice, chicken and tzatziki together.
Storage and Reheating
Refrigerate
Refrigerate the chicken, rice and tzatziki in separate containers. Reheat the chicken and rice until hot and serve the tzatziki cold.
Frequently Asked Questions
Is this served as a wrap?
No. It is a rice bowl, with warm flatbread served on the side.
How long does the tzatziki need to stay chilled?
Keep it at 40°F or below until you serve the bowls.
