Whole30 Chicken Tikka Biryani
If you're craving the bold, aromatic flavors of traditional biryani but want to stick to your Whole30 goals, this Whole30 Chicken Tikka Biryani recipe is the perfect choice. This healthy, grain-free twist swaps out traditional rice with nutrient-rich cauliflower rice, while tender, marinated chicken breast is infused with a vibrant blend of warm spices like cumin, coriander, turmeric, and cinnamon. Cooked in creamy coconut milk and brightened with fresh cilantro, mint, and lime juice, this dish delivers all the comforting, layered flavors of classic biryani with a nourishing, Whole30-approved spin. Ready in under an hour, it's an ideal one-pan meal that’s both wholesome and deeply satisfying. Perfect for meal prep or a family dinner, it’s a flavorful way to keep your healthy eating on track without sacrificing taste!
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 1 cup Coconut milk
- 4 cups Cauliflower rice
- 1 large Onion
- 3 pieces Garlic clove
- 1 inch Ginger
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Cayenne pepper
- 0.25 teaspoon Ground cinnamon
- 2 tablespoons Lime juice
- 0.25 cup Cilantro
- 2 tablespoons Mint leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Cut the chicken breast into bite-sized cubes. Set aside.
In a bowl, combine coconut milk, ground cumin, ground coriander, turmeric powder, cayenne pepper, ground cinnamon, lime juice, salt, and black pepper. Stir well to make the tikka marinade.
Add the chicken cubes to the marinade, coating them thoroughly. Let it marinate in the refrigerator for at least 30 minutes.
While the chicken is marinating, chop the onion and finely mince the garlic and ginger.
Heat olive oil in a large skillet over medium-high heat. Add the onions, garlic, and ginger. Sauté for 3-4 minutes until the onions are translucent.
Add the marinated chicken (including marinade) into the skillet. Cook for 10-12 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens slightly.
Remove the cooked chicken from the skillet and set it aside.
In the same skillet, add the cauliflower rice. Sauté for 4-5 minutes until it becomes tender.
Return the chicken to the skillet with the cauliflower rice. Mix well and cook for an additional 2-3 minutes to blend flavors.
Garnish with chopped cilantro and mint leaves before serving.
Serve hot, with an extra squeeze of lime juice if desired.
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 628 mg | 27% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 9.7 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 948 mg | 20% | |
*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.
