Curry Chicken with Basmati Rice Recipe
As we enter the warm summer months, many are finding any excuse to fire up the grill. We love health conscious meals that taste great and don’t take too much time to prepare, allowing families to spend more time together. Spice up your family’s weekly menu with this light and tasty dish, perfect for those balmy summer evenings.
Vegan or dairy free? Swap the chicken for some grilled veggies and exchange the Greek yogurt for soy. You can also create your own vegan yogurt substitute using silken tofu blended with lemon juice and a pinch of salt. Exchange butter for a vegan friendly brand or sub with coconut oil for a smooth, delicious burst of flavor.
Pack the dish with extra protein by substituting quinoa in place of rice!
Hosting summer dinner parties? This dish is perfect for gatherings, family meals, or even made ahead of time for meal-prepped lunches. Store perfect portions in mason jars or sealed glass containers to reach for when you need them. They’re great to take to work or to heat up at home.
A highlighted ingredient in this dish is the Fire & Flavor Chicken Rub, which we are excited to feature in our June 2016 Ecocentric Boxes. This delicious and versatile rub is perfect for a variety of recipes and is made with all natural ingredients. It’s also free of GMOs and gluten, making it a great choice for flavoring your dishes without harmful additives.
What You’ll Need
For the Chicken:
4 (6-ounces) boneless, skinless chicken breasts
2 teaspoons olive oil
2 teaspoons Fire & Flavor Chicken Rub
½ cup non-fat Greek yogurt
1½ teaspoons fresh lemon juice
¼ teaspoon lemon zest
2 tablespoons chopped pistachios
lemon wedges for serving
For the Rice:
1 tablespoon butter
½ sweet onion, chopped (about 1 cup)
1¼ cups basmati rice
¼ cup dried apricots, chopped
¾ teaspoon ground cumin
¼ teaspoon ground cinnamon
½ teaspoon kosher salt
3 cups fresh spinach leaves
Remember, you can modify the recipe to fit your specific dietary needs!
FIRST. Heat butter in a medium saucepan set over medium heat. Add onion and sauté until softened, about 4 minutes. Add rice and stir until lightly toasted, about 2 minutes. Stir in 2 cups water, apricots, spices, and salt. Bring to a simmer, reduce heat to low, cover, and cook until rice is tender, about 15 minutes. Remove rice from heat, add spinach, but do not stir. Cover and set aside until ready to serve.
NEXT. While rice is cooking, preheat grill or indoor grill pan to medium heat. Drizzle chicken with olive oil and sprinkle both sides with Chicken Rub. Grill chicken for 5 minutes per side or until meat thermometer inserted in thickest part of breasts registers 165°F. Set chicken aside to rest for 5 minutes.
LAST. Combine yogurt, lemon juice, and zest. Thin sauce with a teaspoon or so of water if needed and season with freshly ground black pepper. Stir rice with a fork, slice chicken, and serve chicken over rice. Place a dollop of yogurt on the side, sprinkle with pistachios and serve with lemon wedges, if desired.
Looking for more healthy, non-GMO ingredients and recipes? Be sure to subscribe to our Ecocentric Mom boxes for unique, natural, and innovative products delivered right to your door each month!