Yogurt Marinated Chicken with Almond Basmati #SuccessRice
Recipe type: Main
Cuisine: Greek
  • 2 lbs chicken breast
  • 1½ cups plain Greek yogurt
  • ¾ cup cilantro, chopped
  • ½ cup onion, chopped
  • 6 garlic cloves, minced
  • ½ Tbsp lemon juice
  • ½ Tbsp garam masala
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp fresh ginger, grated
  • ¼ cup + 2 Tbsp olive oil
  • 2 zucchini, sliced
  • 2 yellow squash, sliced
  • 2 bell peppers, cut into 1 inch chunks
  • 1 red onion, cut into chunks
  • 1 bag #SuccessRice Boil in Bag Basmati Rice
  • ½ cup sliced almonds
  1. Start by cutting your chicken breast into bite sized pieces. I did this because I wanted to cook my meat and vegetables as kababs.
  2. Mix together yogurt though pepper and stir well.
  3. Stir in the ¼ cup of olive oil until complete mixed.
  4. Add chicken to a ziploc bag or large bowl. Pour marinade on top of chicken and toss to coat well. Marinate in the refrigerator from 2 hours until overnight. {You can get a good marinade out of 2 hours but I just usually let it stay there overnight so it works while I sleep.}
  5. Toss vegetables with 2 Tbsp of olive oil. Thread vegetables and chicken pieces onto skewers.
  6. Cook over medium heat on grill, turned occasionally, for 7-10 minutes or until done.
  7. While the kebabs cook, prepare the rice according to the directions on the package. Basically pot of boiling water + bag of rice = couldn't be easier to make perfect rice in under 10 minutes!
  8. Toast sliced almonds in a small pan over low heat, stirring occasionally, while the rice is cooking. Mix almonds with cooked rice.
  9. Serve kebabs on top of the almond basmati rice.
Recipe by My Suburban Kitchen at https://www.mysuburbankitchen.com/yogurt-marinated-chicken-with-almond-basmati-successrice/