🔥 Grilled Chicken over Saffron Rice with Creamy Herb Sauce 🍗🍚✨
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Calories per Serving: ~550
🛒 Ingredients:
For the Grilled Chicken:
2 large chicken breasts (or 4 small)
2 tbsp olive oil
2 tbsp lemon juice
2 cloves garlic, minced
1 tsp paprika
1 tsp cumin
½ tsp turmeric
½ tsp salt
½ tsp black pepper
For the Saffron Rice:
1 ½ cups basmati rice
2 ½ cups chicken broth (or water)
½ tsp saffron threads
1 tbsp hot water (to bloom saffron)
1 tbsp butter or olive oil
½ tsp salt
For the Creamy Herb Sauce:
½ cup Greek yogurt (or mayo)
2 tbsp fresh parsley, chopped
1 tbsp fresh cilantro, chopped
1 tsp lemon juice
½ tsp garlic powder
Salt & black pepper to taste
For Garnish:
Fresh parsley, chopped
Lemon wedges
👨🍳 Instructions:
1️⃣ Marinate the Chicken: In a bowl, mix olive oil, lemon juice, garlic, paprika, cumin, turmeric, salt, and pepper. Coat chicken breasts and marinate for at least 15 minutes (or overnight for best flavor).
2️⃣ Cook the Saffron Rice: Rinse basmati rice under cold water until clear. Bloom saffron by soaking it in 1 tbsp of hot water for 5 minutes. In a pot, heat butter, then add rice, chicken broth, salt, and saffron water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let sit for 5 minutes before fluffing with a fork.
3️⃣ Grill the Chicken: Heat a grill pan or outdoor grill over medium-high heat. Cook chicken for 5-7 minutes per side until fully cooked (internal temp 165°F/75°C). Let rest for 5 minutes before slicing.
4️⃣ Make the Creamy Herb Sauce: Mix yogurt, parsley, cilantro, lemon juice, garlic powder, salt, and pepper until smooth.
5️⃣ Assemble & Serve: Plate the saffron rice, top with grilled chicken slices, and drizzle with the creamy herb sauce. Garnish with fresh parsley and lemon wedges.
✨ Tips & Variations:
Swap chicken for lamb, shrimp, or tofu for a variation.
Add roasted vegetables like zucchini or bell peppers for extra flavor.
Use jasmine rice if basmati isn't available.