25-Min Chicken Mandi Platter
Spiced pan-seared chicken served over fragrant rice with curry, tomato salsa, and flatbread. A complete Middle Eastern dinner that tastes like you spent hours but takes under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 720
- Protein
- 48g
Ingredients
- 1.25 lb chicken breast or thighs, cut into 1-inch pieces
- 1.5 cups white rice, uncooked
- 3 tbsp curry paste or powder
- 2 tbsp tomato paste
- 4 pieces whole wheat flatbread (naan or pita)
- 1 medium fresh tomato, diced
- 2 cups romaine lettuce, chopped
- 1 whole lemon (juiced)
Instructions
- 1
Boil rice in salted water until tender, about 15 minutes. Drain and set aside.
- 2
Heat oil in a skillet over medium-high. Season chicken with salt and pepper, then add to the pan.
- 3
Cook chicken, stirring occasionally, until golden and cooked through, about 8 minutes.
- 4
Stir curry paste and tomato paste into the chicken. Cook for 1 minute until fragrant.
- 5
Toss diced tomato with lemon juice and a pinch of salt for a fresh salsa.
- 6
Divide rice among plates. Top with spiced chicken, then serve with flatbread, tomato salsa, and lettuce on the side.
Tools you’ll need
- 12-inch skillet with lid
- medium pot
- cutting board
- knife
- wooden spoon
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