Chicken Biryani Buddha Bowl

Prep: 20 minutes plus marinatingCook: 10 minutesServes: 4

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 teaspoons Garam Masala
½ teaspoon salt
2 tablespoons vegetable oil
1 small white onion, chopped
2 garlic cloves, minced
2 teaspoons grated fresh ginger
1 package (about 1¼ pounds) AFS® Sweet Potato Cauliflower Rice
2 Roma tomatoes, sliced crosswise
¼ cup fresh cilantro leaves
¼ cup toasted sliced almonds
4 lemon wedges
½ cup low fat plain yogurt

Directions

In medium bowl, toss chicken, 1 teaspoon Garam Masala and salt; cover and refrigerate 1 hour.
In large skillet, heat 1 tablespoon oil over medium-high heat; add onion and cook 2 minutes, stirring occasionally. Add chicken; cook 7 minutes or until internal temperature of chicken reaches 165°, stirring frequently.
In separate large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add garlic, ginger and remaining 1 teaspoon Garam Masala; cook 1 minute, stirring frequently. Add Sweet Potato Cauliflower Rice and ¼ cup water; cover and cook 4 minutes or until tender, stirring occasionally.
Evenly divide Sweet Potato Cauliflower Rice mixture into 4 bowls; top with tomatoes, cilantro, almonds and chicken mixture. Garnish with lemon wedges; drizzle with yogurt.

Chef Tip

To toast almonds: In small skillet, cook almonds over medium heat 5 minutes or until lightly browned and fragrant, stirring frequently.

Note from Dietitian

This recipe features sweet potatoes which are an excellent source of vitamin A and fiber and lower in carbohydrate and calories than most rice. Consider serving with a carbohydrate-based side or using this dish to balance higher carbohydrate meals in order to manage carbohydrate intake to about 60-70% of your daily caloric intake.

Approximate nutritional values per serving

299 Calories
13g Fat (2g Saturated)
64g Cholesterol
394mg Sodium
17g Carbohydrates
4g Fiber
8g Sugars
0g Added Sugars
28g Protein