Mediterranean Diet Butter Chicken with Rice
Transform your weeknight dinner routine with this Mediterranean Diet Butter Chicken with Rice, a flavor-packed twist on the traditional Indian favorite. This recipe combines tender, marinated boneless chicken breast coated in a vibrant blend of Mediterranean-friendly spices—like cumin, coriander, and turmeric—with a rich and creamy sauce made from crushed tomatoes and coconut milk. The dish is served over a bed of hearty, fiber-rich brown rice, making it a wholesome and satisfying meal that aligns with the Mediterranean diet's focus on lean proteins, healthy fats, and whole grains. Marinated in Greek yogurt and fresh lemon juice, the chicken achieves an unbeatable tenderness, while the addition of fresh garlic, ginger, and a sprinkle of garam masala adds depth of flavor without the need for heavy cream. Garnished with bright, fragrant cilantro, this dish is as delightful as it is nourishing. Ready in just about an hour and perfect for meal prep, it’s a must-try for lovers of global cuisine and healthy eating!
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Recipe Information
Ingredients
- 500 grams Boneless chicken breast
- 3 tablespoons Olive oil
- 150 grams Greek yogurt
- 4 Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Lemon juice
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric
- 0.5 teaspoon Cinnamon
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 1 cup Crushed tomatoes
- 1 cup Coconut milk
- 1 cup Brown rice
- 2 cups Water
- 2 tablespoons Fresh cilantro, chopped
Instructions
Cut the boneless chicken breast into bite-sized pieces.
In a large bowl, mix together the Greek yogurt, minced garlic, grated ginger, lemon juice, ground cumin, ground coriander, garam masala, paprika, turmeric, cinnamon, sea salt, and black pepper.
Add the chicken pieces to the marinade, mix well to coat, cover, and refrigerate for at least 1 hour or overnight for best results.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the marinated chicken to the skillet and cook until fully seared on all sides, about 8-10 minutes. Remove the chicken and set aside.
In the same skillet, add 1 tablespoon of olive oil, crushed tomatoes, and coconut milk. Stir well to combine and bring to a simmer.
Return the chicken to the skillet and cook in the sauce for another 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
While the chicken is cooking, rinse the brown rice under cold water.
In a separate saucepan, bring 2 cups of water to a boil. Add the brown rice, reduce to a simmer, cover, and cook until tender, about 20 minutes.
Fluff the rice with a fork and serve the butter chicken over the cooked brown rice.
Garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
1628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 4111 mg | 179% | |
| Total Carbohydrate | 98.9 g | 36% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 29.9 g | ||
| Protein | 159.9 g | 320% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2678 mg | 57% | |
*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.
