Crispy Chicken Rice Bowl
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A delightful dinner that's crispy on the outside and tender on the inside!
Ingredients
This recipe was sourced from Eating Well. For more delicious recipes, browse through our forum here!
Ingredients
- ½ cup whole-milk plain strained (Greek-style) yogurt, divided
- ¼ cup chopped fresh mint
- 2 teaspoons lemon juice
- 1 clove garlic, grated (about ½ teaspoon)
- 1 teaspoon ground cumin, divided
- 1 teaspoon salt, divided
- 3 tablespoons water, divided
- 4 (4-ounce) chicken cutlets, patted dry
- ⅓ cup all-purpose flour
- 1½ cups whole-wheat panko breadcrumbs
- 1 large egg
- 4½ tablespoons canola oil, divided
- 2¼ cups very thinly sliced zucchini (about 2 small)
- 2 cups hot cooked brown rice
- ½ cup thinly sliced red cabbage
- ½ cup halved cherry tomatoes
- ¼ cup shredded carrot
- Combine ½ cup yogurt, ¼ cup mint, 2 teaspoons lemon juice and ½ teaspoon each garlic, cumin and salt in a food processor; process until very smooth, 1 to 2 minutes, stopping to scrape down sides of bowl once or twice. With the processor running, slowly pour 2 tablespoons water through the chute; process until the mint is blended and the mixture appears lighter in texture, about 2 minutes, stopping to scrape down sides of bowl as needed. Transfer to a bowl; cover and refrigerate until ready to use.
- Place 1 chicken cutlet between 2 sheets of plastic wrap or parchment paper on a cutting board. Using a meat mallet or rolling pin, gently pound to ¼-inch thickness. Repeat with the remaining 3 cutlets.
- Place ⅓ cup flour in a shallow dish; combine 1½ cups panko and the remaining ½ teaspoon cumin in a separate shallow dish. Crack 1 egg into a third shallow dish; add the remaining 1 tablespoon water and whisk until combined.
- Dredge 1 cutlet in the flour mixture, turning to coat. Place the floured cutlet in the egg mixture; turn to coat, letting excess drip back into the dish. Place the cutlet in the panko mixture; turn to coat, patting lightly to adhere. Transfer to a large plate. Repeat with the remaining cutlets.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add 2 breaded cutlets; cook, flipping once, until golden brown and crispy on both sides and an instant-read thermometer inserted into the thickest portion registers 165°F, 6 to 8 minutes. Reduce heat to medium-low as needed to prevent burning. Transfer to a large plate. Repeat with 2 tablespoons oil and the remaining 2 cutlets. Once all the chicken is cooked, sprinkle with ¼ teaspoon salt.
- Wipe the skillet clean; heat the remaining 1½ teaspoons oil over medium-high heat until shimmering. Add 2¼ cups zucchini and the remaining ¼ teaspoon salt; cook, stirring occasionally, until the zucchini begins to brown, 2 to 3 minutes.
- Divide rice among 4 bowls; place a chicken cutlet on each. Distribute the zucchini slices, ½ cup cabbage, ½ cup tomatoes and ¼ cup carrots among the bowls. Drizzle with the yogurt sauce.
Tender on the inside, crispy on the outside. Image Credit: Eating Well
This recipe was sourced from Eating Well. For more delicious recipes, browse through our forum here!
