Creamy Chicken Rice Bowls with Red Cabbage and Yogurt Dressing
Creamy Chicken Rice Bowls with Red Cabbage and Yogurt Dressing
Dit recept is met AI gemaakt. Controleer ingrediënten en bereidingstijden — zeker bij allergieën.
Ingrediënten
- 500 g marinated chicken thighs, sliced
- 320 g rice (uncooked)
- 300 g red cabbage, finely shredded
- 200 g yogurt (plain or Greek yogurt), for dressing
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Bereidingswijze
Cook the rice
Cook the rice according to the package instructions. When done, let it rest briefly and fluff with a fork. Keep warm.
Grill the chicken
Heat the olive oil in a pan over medium-high heat. Cook the sliced marinated chicken until cooked through and lightly golden, about 6–8 minutes depending on thickness.
Cabbage dressing
Make the dressing by mixing yogurt with lemon juice, salt and pepper. Then fold in the finely shredded red cabbage to create a creamy coleslaw-like mixture.
To serve
Divide the rice among deep bowls. Top with the chicken slices and spoon over some of the creamy cabbage dressing. Garnish with fresh parsley if desired.
Voedingswaarden
Geschat per portie, op basis van de ingrediënten.
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