Ingredients:
- 2 lbs boneless skinless chicken breasts, cubed into 1-inch pieces
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp sumac
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp ground cumin
- 2 cups basmati rice, rinsed thoroughly
- 3 ¼ cups low-sodium chicken broth
- 1 tsp turmeric powder
- 1 tbsp olive oil
- 1 tsp salt
- 1 cup plain Greek yogurt
- 3 tbsp lemon juice
- 1 tbsp white vinegar
- 1 tsp sugar
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp water
- ½ cup tomato paste
- 2 tbsp sriracha
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- ¼ tsp cayenne pepper
- 3 tbsp water
- 2 cups iceberg lettuce, shredded
- 1 cup cucumber, diced
- 1 medium tomato, diced
- ¼ cup red onion, thinly sliced
Instructions:
- In a large bowl, toss the cubed chicken with olive oil, lemon juice, apple cider vinegar, minced garlic, oregano, sumac, salt, pepper, and cumin. Stir until evenly coated and marinate for 30 minutes.
- Heat 1 tbsp olive oil in a medium pot over medium heat. Add turmeric powder and bloom for 30 seconds. Stir in rinsed basmati rice and salt, coating the grains in oil. Pour in chicken broth, bring to a boil, then cover and simmer on low for 15-17 minutes.
- Prepare the white sauce by whisking together Greek yogurt, lemon juice, white vinegar, sugar, salt, black pepper, and water until smooth.
- Prepare the red sauce by mixing tomato paste, sriracha, apple cider vinegar, garlic powder, and cayenne pepper. Gradually stir in water until the desired consistency is reached.
- Heat a large cast-iron skillet over high heat. Add the marinated chicken in a single layer. Sear without moving for 3-4 minutes to achieve a char, then stir and cook until fully cooked through.
- Assemble the bowls by placing a scoop of yellow rice at the bottom, topping with charred chicken, shredded iceberg lettuce, diced cucumber, diced tomato, and sliced red onion. Drizzle with both white and red sauces.