Chicken Biryani Buddha Bowl
Prep: 20 minutes plus marinatingCook: 10 minutesServes: 4
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 2 teaspoons Garam Masala
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 1 small white onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons grated fresh ginger
- 1 package (about 1¼ pounds) AFS® Sweet Potato Cauliflower Rice
- 2 Roma tomatoes, sliced crosswise
- ¼ cup fresh cilantro leaves
- ¼ cup toasted sliced almonds
- 4 lemon wedges
- ½ cup low fat plain yogurt
- In medium bowl, toss chicken, 1 teaspoon Garam Masala and salt; cover and refrigerate 1 hour.
- In large skillet, heat 1 tablespoon oil over medium-high heat; add onion and cook 2 minutes, stirring occasionally. Add chicken; cook 7 minutes or until internal temperature of chicken reaches 165°, stirring frequently.
- In separate large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add garlic, ginger and remaining 1 teaspoon Garam Masala; cook 1 minute, stirring frequently. Add Sweet Potato Cauliflower Rice and ¼ cup water; cover and cook 4 minutes or until tender, stirring occasionally.
- Evenly divide Sweet Potato Cauliflower Rice mixture into 4 bowls; top with tomatoes, cilantro, almonds and chicken mixture. Garnish with lemon wedges; drizzle with yogurt.
To toast almonds: In small skillet, cook almonds over medium heat 5 minutes or until lightly browned and fragrant, stirring frequently.
Note from the Dietitian
This recipe features sweet potatoes which are an excellent source of vitamin A and fiber and lower in carbohydrate and calories than most rice. Consider serving with a carbohydrate-based side or using this dish to balance higher carbohydrate meals in order to manage carbohydrate intake to about 60-70% of your daily caloric intake.