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Ingredients
4 servings
2 tablespoonsolive oil
divided
2 tablespoonsolive oil
divided
1 cupbrown basmati rice
uncooked
1 cupbrown basmati rice
uncooked
⅜ teaspoonground turmeric
⅜ teaspoonground turmeric
2 cupsunsalted chicken stock
2 cupsunsalted chicken stock
1 teaspoonkosher salt
divided1 teaspoon kosher salt, divided
1 poundboneless skinless chicken thighs
cut into 3/4-inch pieces 3/4- pieces
1 poundboneless skinless chicken thighs
cut into 3/4-inch pieces 3/4- pieces
¾ teaspoonground coriander
¾ teaspoonground coriander
½ teaspoongarlic powder
½ teaspoongarlic powder
⅛ teaspooncayenne pepper
1 poundfresh green beans
trimmed pound fresh green beans, trimmed
½ cupreduced-fat Greek yogurt
plain, 2% 2%
1 tablespoonfresh lemon juice
1 tablefresh lemon juice
1garlic clove
grated
1garlic clove
grated
lemon wedges
for serving
Instructions
Step 1
Heat 2 teaspoonsoil in a medium saucepan ovr medium-ghigh. Add rice and turmeric; sautee 1 minute. Add stock and 3/8 tsp. salt; bring to a boil. Cover, reduce heat to low and simmer until rice is tender and liquid is absorbe, about 40 minutes
Toss together chicken, coriander, garlic powder, cayenne and 3/8 tsp salt. Heat 1 tbsp oil in a large skillet over midum high. Cook chicken, sitrring occasionally, until browned, about 12 minutes. Remove chicken. (do not wipe skillet clean).
Add remaing 1 tsp oil to skillet. Add beans; cook turning every 2 minutes, until ightly charred. Sprikle with remaining 1/2 tsp salt.
Combine yogurt, lemon juice and garlic. serve sauce and lemon wedges with chekn rice & green beans. Calories: 409 Serves 4
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