Tag Archives: jasmine rice

Awesome salad! (Or rice bowl)

Dairy-free | Soy-free | Gluten-free | Nut-free | Paleo option | Clean eating 

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I hear it’s winter somewhere. We’ve had highs in the 70s almost every day, so it’s often weird to remember that there’s snow on the ground in literally every other state but ours. For those poor cold souls, here’s a nice shot of summer freshness for you!

With the option to make it a warm, comforting, but still fresh and bright, meal too!

This is another winner from my good friend Jessica. She texted the recipe to me as soon as it was pronounced delicious by her family, and I couldn’t wait to get it on our meal plan! But I knew I’d have to make some kind of modification for my non-salad-eating girls. So here’s what I did: I cooked up a batch of jasmine rice. Yep, that’s all. (I’ll share how I make it extra delicious in a second.)

For myself and my husband, I made the salads. The tangy dressing with the delicious marinade, creamy avocado, and peppery bite of the grilled veggies – so good.

But THEN, put the chicken and veggies on top of the savory rice, and the whole flavor profile changes! The marinated chicken takes on a completely different personality! I’m still floored by how versatile this fresh marinade is. (The marinade, which doubles as the dressing, does have chili flakes in it, but it really doesn’t translate to spicy heat, just great zesty flavor.) I can’t wait for leftovers!

Grilled Chili Lime Fajita Salad (or Rice Bowl)

Original recipe here

Marinade/Dressing:

  • 3 Tbsp olive oil
  • 100ml (just over 1/3 cup, or about 4 limes) fresh squeezed lime juice
  • 2 Tbsp fresh chopped cilantro (1 Tbsp dried works just fine)
  • 2 cloves garlic, crushed and rough chopped
  • 1 tsp honey (or brown sugar)
  • 3/4 tsp red chili flakes
  • 1/2 tsp ground cumin
  • 1 tsp salt

Salad:

  • 4 boneless skinless chicken thighs or 3 breasts, or a combo (I haven’t decided which I like better!), no more than 3/4 inch thick
  • 1/2 yellow bell pepper, sliced, and 1/2 red bell pepper, sliced (or if you’re in a pinch like me, just use a whole orange pepper!)
  • 1/2 onion, sliced
  • lettuce leaves
  • avocado, sliced
  • optional: additional cilantro for garnish
  • optional: sour cream, to serve

Rice:

For every cup of dry jasmine rice, add:

  • 2 cups water
  • 1 Tbsp butter or olive oil
  • 1/2 tsp salt
  1. Combine marinade ingredients in a liquid measuring cup and whisk well to emulsify.
  2. Place chicken in a shallow dish; pour half of marinade over chicken. Cover remaining marinade with plastic wrap and save in the fridge to use as salad dressing. Marinate chicken 2 hours or all day.
  3. If making rice, start the rice. Cover and simmer on low 15 minutes, then leave covered until ready to serve.
  4. Heat your grill pan to medium-high and spray with soy-free cooking spray. Grill chicken until done on both sides, with nice grill marks. (I like to cover the pan while the second side cooks so that it heats evenly.) When done, set it aside on a warm plate and cover to rest.
  5. Remove any burned bits from the grill pan, spray again with cooking spray, and add the pepper and onion slices. Grill to desired doneness.
  6. Slice chicken into strips, then build your salad or rice bowl:
    Salad: lettuce, avocado, sliced chicken, and pepper and onion slices. Whisk the dressing again and pour over the salad.
    Rice bowl: rice, sliced chicken, pepper and onion slices, and anything else that sounds good!
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Chicken Tikka Masala.

Gluten-free | Soy-free | Nut-free | Clean-eating option

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So I’m realizing that we eat a lot of variations on chicken and rice in our house. We have several curry versions, the NYC street cart version, and a few comfort food versions from my semi-homemade days, just off the top of my head.

This is the I-used-to-live-near-an-awesome-Indian-restaurant-but-I-don’t-anymore-but-I-really-don’t-need-to-leave-the-house-anymore-for-delicious-Indian-takeout version. It’s one of my husband’s favorite meals ever. And my favorite part about it–besides how delicious it is–is that odds are good you have all of the ingredients in your spice cabinet! I can’t believe it’s taken me this long to blog it!

Chicken Tikka Masala

Adapted from here

Marinade:

  • 1 cup plain yogurt (I use lowfat Greek yogurt)
  • 1-2 Tbsp. lemon juice
  • 2 tsp. ground cumin
  • 1 tsp. ground cinnamon
  • up to 1/2 tsp. cayenne pepper
  • 1 1/2 tsp. paprika
  • up to 1 1/2 tsp. black pepper
  • 1 1/2 tsp. ground ginger
  • 1 tsp. salt
  • 3 boneless, skinless chicken breasts, cut into strips

Masala:

  • 1 Tbsp. butter
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 clove garlic, minced
  • 2 tsp. ground cumin
  • 2 tsp. paprika
  • 1/2 tsp. salt
  • 8 oz. can no-salt-added tomato sauce
  • 1 cup cream

Rice:**

  • 3 cups water
  • 1 1/2 cups jasmine rice
  • 3/4 tsp. salt
  • 1 1/2 Tbsp. unsalted butter
  1. For the marinade, combine all ingredients except chicken in a medium bowl. Add chicken and toss until coated. Cover with plastic wrap and refrigerate at least a couple hours (I usually do overnight).
  2. Grill chicken (original way) or cook under a broiler on high on a broiler pan (my lazy easy way). Discard marinade.
  3. Meanwhile, for the masala, melt butter in a large deep skillet over medium heat. Add jalapeno and garlic and saute one minute or until fragrant. Season with spices and salt and stir to toast spices.
  4. Add tomato sauce and cream. Simmer on medium-low until sauce thickens, about 15 minutes, stirring occasionally. Begin cooking rice (below). Add grilled (broiled) chicken and simmer 10 minutes.
  5. Rice: bring water to boil. Add remaining ingredients, cover, and reduce heat. Cook 15 minutes, fluff, and serve topped with tikka masala.

**A couple notes about the rice: first of all, yes, I know that Basmati rice is best suited. However, I find Jasmine more economical and versatile, if less authentic. If you want a clean eating version, use brown rice and cook 45 minutes instead of 15.

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