Moroccan Organic Chicken & Turmeric Rice Bowls
with Olive Gremolata, Bell Pepper & Lemon Yogurt Sauce
This Moroccan-style rice bowl features chicken cutlets seasoned with paprika and turmeric, then seared to a golden brown. They're served over aromatic turmeric rice with caramelized onions and bell peppers. A bright olive gremolata and creamy lemon yogurt sauce complete this vibrant dish, with a delicious balance of savory, zesty, and herbaceous notes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Green Bell Pepper
1 unit
Onion
¾ cup
Jasmine Rice
1 unit
Lemon
1 teaspoon
Turmeric
4 tablespoon
Yogurt
(Contains: Milk)
1 teaspoon
Paprika
12 ounce
Organic Chicken Cutlets
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
1 unit
Green Olives
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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In a small pot, combine rice, 1¼ cups water, ¼ tsp turmeric, and a pinch of salt (for 4 servings, use 2¼ cups water, ½ tsp turmeric, and a big pinch of salt). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes.
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Keep covered off heat until ready to serve.
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Wash and dry produce.
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Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips. Roughly chop olives. Zest and halve lemon. Roughly chop cilantro.
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Pat chicken* dry with paper towels. Season all over with paprika, remaining turmeric, half the garlic powder, salt, and pepper.
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Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.
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Turn off heat; transfer to a cutting board. Wipe out any burned bits from pan if necessary. TIP: Leave the browned bits for flavor!
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Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.
Turn off heat; transfer chicken to a cutting board to rest. Remove any burned bits from pan if necessary (leave the browned bits for flavor!).
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In pan used for chicken, heat a drizzle of oil over medium-high heat. Add onion, bell pepper, remaining garlic powder, salt, and pepper. Cook, stirring occasionally, until tender, 4-5 minutes. TIP: Fond in the pan from cooking your chicken will be incorporated into your veggies, boosting the flavor!
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While veggies cook, in a small bowl, combine yogurt, juice from half the lemon, half the lemon zest, and salt.
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In a separate small bowl, combine olives, cilantro, remaining lemon zest, and juice from remaining lemon.
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In a seperate small bowl, combine your olives, remaining lemon zest, cilantro, and juice from reamaining lemon.
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Fluff rice with a fork.
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Thinly slice chicken crosswise.
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Divide rice between shallow bowls. Top with veggies and chicken. Garnish with olive gremolata and drizzle with lemon yogurt sauce. Serve.
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Thinly slice chicken crosswise.
Divide rice evenly between shallow bowls. Top rice with bell pepper, onion, and chicken. Garnish with olive gremolata and drizzle over lemon yogurt sauce.
