Name: Chicken tikka skillet with rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/4 cup basmati rice; 1/2 cup water; 1 tsp canola oil; 3/4 red bell pepper, diced; 1/2 medium yellow onion, diced; 1 1/2 tsp garam masala; 1/4 tsp ground turmeric; 3/4 tsp salt; 1/3 cup fresh cilantro, chopped

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the basmati rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice cooks, toss the chicken pieces in a bowl with the garam masala, turmeric, and half the remaining salt until well coated.
Heat half the oil in a 12-inch skillet over medium-high heat. Add the onion and bell pepper with the rest of the salt and sauté for 5 minutes until softened and slightly charred. Transfer the vegetables to a plate.
Add the remaining oil to the same skillet. Add the chicken in a single layer and cook for 3 minutes, flip, and cook for 3 minutes more until browned and cooked through. Done when opaque in the center, 165°F.
Return the vegetables to the skillet and toss with the chicken for 1 minute to heat through. Fluff the rice with a fork and plate it alongside the chicken and peppers. Garnish the dish with cilantro.

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Ingredients

Instructions

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