Crispy Chicken Rice Bowl
This crispy chicken rice bowl features golden breaded chicken, fresh vegetables, brown rice, and a tangy herbed yogurt sauce for a flavor-packed one-bowl dinner.
Equipment
- Skillet
- Mixing Bowls
- Wire Rack
Ingredients
- 4 oz chicken cutlets thin and tender
- 1½ cups whole-wheat panko breadcrumbs
- ½ cup plain Greek yogurt
- ¼ cup fresh mint chopped
- 2 tsp lemon juice
- 1 clove garlic grated
- 1 tsp ground cumin
- 1 tsp salt
- 3 tbsp water
- ⅓ cup all-purpose flour
- 1 large egg
- 4½ tbsp neutral oil
- 2¼ cups zucchini sliced
- 2 cups brown rice cooked
- ½ cup red cabbage sliced
- ½ cup cherry tomatoes halved
- ¼ cup shredded carrot
Instructions
- Mix ¼ cup yogurt, mint, lemon juice, garlic, ½ tsp cumin, ½ tsp salt, and 1 tbsp water. Chill the sauce.
- Set up three dishes for breading: one with flour, one with whisked ¼ cup yogurt, egg, 2 tbsp water, ½ tsp cumin, and ½ tsp salt, and one with panko.
- Dredge chicken in flour, then yogurt-egg mixture, then coat with panko. Press crumbs to adhere.
- Heat 3 tbsp oil in skillet over medium. Cook chicken 3–4 minutes per side until golden. Drain on paper towels.
- In same pan, heat 1½ tbsp oil. Sauté zucchini 2–3 minutes until just tender.
- Layer bowls with rice, sautéed zucchini, cabbage, cherry tomatoes, and carrots. Top with sliced chicken and drizzle with yogurt sauce.
Notes
Prep veggies ahead for faster assembly. Reheat chicken in the air fryer for best crunch when enjoying leftovers.
