Chicken and Yellow Rice For One
This single serving chicken and yellow rice recipe is a flavorful, easy-to-make dish with tender chicken, aromatic turmeric rice, and fresh toppings. It's cooked in one pot and comes together quickly for a satisfying meal.
Servings: 1 serving
Equipment
Ingredients
- ½ tablespoon olive oil
- 1 clove garlic -minced
- ⅛ teaspoon ground turmeric
- ½ cup long-grain white rice
- 1 cup low sodium chicken broth
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 1 cup diced cooked chicken
- ¼ small onion -thinly sliced
- 1 small Roma tomato -chopped
- 1 teaspoon lemon juice
- 2 tablespoons low sodium soy sauce
- ⅛ teaspoon hot sauce
Instructions
- In a 1-quart saucepan, heat the oil over medium-high heat. Add garlic and cook for 30 seconds, stirring often.
- Stir in the turmeric and rice, cooking for 1 minute.
- Pour in the broth, add salt and pepper, and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes, until the rice is tender and the liquid is absorbed. Remove from heat and let sit.
- In a bowl, combine the cooked chicken, sliced onions, chopped tomatoes, and lemon juice.
- Add the rice and mix gently.
- Whisk together soy sauce and hot sauce in a small bowl. Drizzle over the dish or serve as a dipping sauce.
Notes
- Topping Ideas: Add chopped cucumbers or fresh basil for extra freshness. A dollop of Greek yogurt adds a creamy touch.
- Vegetarian Option: Swap the chicken for tofu or rinsed canned chickpeas for a hearty, plant-based meal.
- Scaling Up: Double the ingredients for a larger batch. Great for meal prep or sharing.
Nutrition
Serving: 1serving | Calories: 638kcal | Carbohydrates: 83g | Protein: 42g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1256mg | Potassium: 595mg | Fiber: 2g | Sugar: 3g | Vitamin A: 518IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
