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Yogurt Marinated Chicken with Almond Basmati #SuccessRice

Course Main
Cuisine Greek
Author Shannah @ Just Us Four

Ingredients

  • 2 lbs chicken breast
  • 1 1/2 cups plain Greek yogurt
  • 3/4 cup cilantro chopped
  • 1/2 cup onion chopped
  • 6 garlic cloves minced
  • 1/2 Tbsp lemon juice
  • 1/2 Tbsp garam masala
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp fresh ginger grated
  • 1/4 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
  • 1/2 cup sliced almonds

Instructions

  • Start by cutting your chicken breast into bite sized pieces. I did this because I wanted to cook my meat and vegetables as kababs.
  • Mix together yogurt though pepper and stir well.
  • Stir in the 1/4 cup of olive oil until complete mixed.
  • 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.}
  • Toss vegetables with 2 Tbsp of olive oil. Thread vegetables and chicken pieces onto skewers.
  • Cook over medium heat on grill, turned occasionally, for 7-10 minutes or until done.
  • 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!
  • Toast sliced almonds in a small pan over low heat, stirring occasionally, while the rice is cooking. Mix almonds with cooked rice.
  • Serve kebabs on top of the almond basmati rice.