Garlic Herb Grilled Chicken Bowl

Ingredients (raw weights)

• 1200 g chicken thigh, boneless skinless, raw
• 15 g salt, dry
• 12 g garlic powder, dry
• 7.2 g onion powder, dry
• 4 g oregano, dried, dry
• 1.5 g parsley, dried, dry
• 9.2 g paprika, dry
• 6.3 g cumin, dry
• 30 g honey, as sold
• 90 g tomato paste, canned
• 45 g lemon juice, as sold
• 30 g olive oil, as sold
• 300 g basmati rice, dry (uncooked)
• 20 g butter, light, as sold
• 100 g onion, raw
• 6 g salt, dry
• 3 g italian herbs, dry
• 4.5 g turmeric, dry
• 2.3 g paprika, dry
• 2.1 g cumin, dry
• 72 g parsley, dried, dry
• 300 g tomato, raw
• 150 g green onion/scallion, raw
• 15 g olive oil, as sold
• 3 g salt, dry
• 4.6 g sumac, dry
• 2.7 g chili powder, dry
• 300 g yogurt, plain, low fat, as sold
• 100 g mayonnaise, light, as sold
• 120 g garlic, raw
• 2.3 g paprika, dry
• 2.4 g onion powder, dry
• 64 g evaporated milk, fat free, canned

Steps

1. Trim excess fat from chicken thighs. Add the Middle Eastern spice mix, honey, tomato paste, lemon juice and olive oil. Mix well and marinate.
2. Heat a pan over low heat. Add light butter and chopped onion, cook for 5 mins until softened. Stir in the seasoning and toast for 3-4 mins . Add cooked basmati rice, turn off the heat and mix until fluffy and golden.
3. In a bowl, combine chopped tomato, green onion, parsley, olive oil, seasoning and lemon juice. Mix well and refrigerate until ready to serve.
4. Spread the chicken on a lined sheet pan and oven bake at 200C / 400F for 20-25 mins, then broil/grill for 5 mins until golden and juicy.
5. While the chicken rests, whisk together yogurt, light mayo, chilli garlic sauce, seasonings and evaporated milk until smooth.
6. Serve with the spiced rice, fresh salad and garlic sauce. ENJOY!