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This recipe comes from Shred Happens. With a few "tweaks", I make my own version. Make pickled onions in advance and this meal comes together in minutes. For a lower carb meal, use cauliflower rice instead of rice. The simple dressing is easy to make and brings everything together in a harmonious bowl that will make your tastebuds sing!
Cut up chicken into ½ - 1 inch pieces or strips. Whatever you prefer.
Mix:
½ tablespoon oregano
1 Tablespoon smoked paprika
½ Tablespoon sumac
1 tablespoon Garlic
½ teaspoon of cumin
1/4 teaspoon cinnamon
Salt and pepper
2 tablespoons of yogurt
Juice of one lemon
Coat chicken and allow to marinate for a few hours if time allows. Can marinate overnight also.
Cook chicken in skillet at 350 (preheated).
Make pickle onions in advance for the week!
Cut up purple onion
Boil apple cider vinegar or white vinegar and water. ½ cup each vinegar and water, 1 teaspoon of salt, 1 teaspoon of sugar.
Cover onions with solution for a few hours before eating. Store in refrigerator for a couple of weeks
Make dressing:
Mix:
3 tablespoon mayo
2 tablespoon sour cream
3 tablespoons of white vinegar
Salt and pepper to taste
Turmeric rice or cauliflower rice
Add rice to rice cooker
Cover with water so it is about ¼ inch covering
Add 1 teaspoon of turmeric
3 garlic cloves
Stir and set on the rice 1 setting
Serve!
Add chicken,rice, pickled onions, green cabbage (cone 4) and tomato slices to a plate.
Drizzle with dressing and enjoy!
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