- 120g Basmati rice
- 250g Chicken breast
- 15g Olive oil
- 150g Natural yogurt
- 50g Corn, canned
- 5g Ground turmeric
- 5g Sugar
- 10g Fresh chilli
- 20g Sriracha sauce
- A pinch of: sea salt, black peepers, dried chilli flakes, sweet paprika, smoked paprika, dried thyme
Chop chilli and parsley leaves, set aside.
Prepare sriracha dressing: mix yogurt with sriracha sauce and sugar, set aside.
Cook rice in salted water with a teaspoon of turmeric, drain, set aside.
In the meantime, season chicken breast with salt, pepper, sweet and smoked paprika and thyme. Heat up a pan with olive oil and fry the chicken until golden brown and cooked through. This might take about 10-15 minutes, depending on the thickness of the chicken breast. Take off the pan and cut into slices.
Mix the rice with drained corn and chopped chilli. Serve the chicken with rice and corn, drizzle with sriracha dressing and top with fresh parsley and lemon wedges.
Serve the chicken with rice and corn, drizzle with sriracha dressing and top with fresh parsley and lemon wedges.