25-Min Chicken Kabsa with Garlic Sauce
Spiced rice, tender chicken, and a tangy cucumber salad all on one plate. The garlicky yogurt sauce ties it together in under 30 minutes with pantry shortcuts.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 1 lb chicken breast, boneless and skinless
- 1.5 cups long-grain white rice (or jasmine)
- 1 medium cucumber
- 1 medium tomato
- ½ cup plain yogurt
- 1 tsp ground cumin
- ½ tsp paprika
- 1 whole lemon
Instructions
- 1
Boil rice in salted water until tender, ~15 minutes. Drain and set aside.
- 2
Pat chicken dry. Season with cumin, paprika, salt, and pepper on both sides.
- 3
Heat 2 tbsp oil in a large skillet over medium-high until shimmering.
- 4
Sear chicken 6-7 minutes per side until golden and cooked through (165°F internal temp).
- 5
Chop cucumber and tomato into 1/2-inch pieces. Toss with salt, pepper, and half the lemon juice.
- 6
Mix yogurt with minced garlic, remaining lemon juice, salt, and pepper for sauce.
- 7
Slice chicken. Mound rice on plates, top with chicken, cucumber salad, and a spoonful of garlic sauce.
Tools you’ll need
- medium saucepan with lid
- 12-inch skillet
- cutting board
- chef's knife
- small bowl
- instant-read thermometer
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