High Protein Nasi Kuning
Elevate your traditional Nasi Kuning experience with this High-Protein Nasi Kuning recipe, a vibrant and nutrient-rich dish that combines fragrant turmeric rice with tender chicken breast and hearty chickpeas. Simmered in creamy coconut milk with aromatics like smashed lemongrass and fresh lime leaves, the golden rice serves as the perfect base for a protein-packed topping. Garnished with crispy fried shallots, refreshing cucumber slices, and perfectly boiled eggs, this wholesome, satisfying meal is as beautiful as it is delicious. Ideal for meal prep or a flavorful family dinner, this recipe is ready in just 40 minutes and serves 4—making it not only nutritious but convenient, too. Perfect for those seeking high-protein recipes, Indonesian-inspired dishes, or vibrant turmeric recipes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups jasmine rice
- 1 cup coconut milk
- 2 cups water
- 200 grams chicken breast
- 1 cup canned chickpeas, drained and rinsed
- 1 tablespoon turmeric powder
- 1 stalk lemongrass, smashed
- 2 bay leaves
- 2 lime leaves
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 0.5 cup fried shallots (optional garnish)
- 1 sliced cucumber (optional garnish)
- 2 boiled eggs, peeled
Instructions
Rinse 2 cups of jasmine rice under cold water until the water runs clear. Drain well.
In a large pot or rice cooker, combine the rinsed rice with 1 cup of coconut milk, 2 cups of water, 1 tablespoon of turmeric powder, 1 smashed lemongrass stalk, 2 bay leaves, 2 lime leaves, and 1 teaspoon of salt.
If using a pot, bring to a simmer over medium heat, then reduce the heat to low, cover, and cook for about 15-20 minutes, or until the rice is tender and the liquid is absorbed. In a rice cooker, cook according to the machine's settings.
Meanwhile, heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add 200 grams of sliced chicken breast and cook for 5-7 minutes, until browned and cooked through.
Add 1 cup of drained chickpeas to the skillet with the chicken and stir to combine. Cook for another 2-3 minutes to heat the chickpeas through, then set aside.
Once the rice is done, remove the lemongrass, bay leaves, and lime leaves. Fluff the rice with a fork to mix evenly.
To serve, plate a portion of the turmeric rice and top with the chicken and chickpea mixture.
Garnish with optional fried shallots, sliced cucumber, and boiled eggs cut in half.
Serve warm and enjoy your high-protein Nasi Kuning.
Nutrition Facts
Calories |
2467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.3 g | 144% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 17.8 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 4275 mg | 186% | |
| Total Carbohydrate | 275.4 g | 100% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 36.1 g | ||
| Protein | 104.9 g | 210% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 339 mg | 26% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2148 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
