This dish is inspired by the savory street cart chicken and rice whose fragrance will lure you over from a block away. Though you can enjoy this lunch at room temperature, it tastes best reheated. Rest assured, the food holds up beautifully. Because everything is so nicely seasoned, it’s all just as flavorful after 3 days. When making the recipe, be sure to get the rice going first; as it cooks, the rest of the meal will come together.
2 tablespoons olive oil, divided
1 cup uncooked brown basmati rice
3/8 teaspoon ground turmeric
2 cups unsalted chicken stock
1 teaspoon kosher salt, divided
1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
3/4 teaspoon ground coriander
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 pound fresh green beans, trimmed
1/2 cup plain 2% reduced-fat Greek yogurt
1 tablespoon fresh lemon juice
1 garlic clove, grated
Lemon wedges, for serving
Added sugars 0g
Calcium 8% DV
Potassium 11% DV
How to Make It
Heat 2 teaspoons oil in a medium saucepan over medium-high. Add rice and turmeric; sauté 1 minute. Add stock and 3/8 teaspoon salt; bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and liquid is absorbed, about 40 minutes.
Toss together chicken, coriander, garlic powder, cayenne, and 3/8 teaspoon salt. Heat 1 tablespoon oil in a large skillet over medium-high. Cook chicken, stirring occasionally, until browned, about 12 minutes. Remove chicken. (Do not wipe skillet clean.)
Add remaining 1 teaspoon oil to skillet. Add beans; cook, turning every 2 minutes, until lightly charred. Sprinkle with remaining 1/4 teaspoon salt.
Combine yogurt, lemon juice, and garlic. Serve sauce and lemon wedges with chicken, rice, and green beans.
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