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🍗 Chicken & poultry

Burnout crispy rice & chicken bowl

A crunchy, roasty, yogurt-swirl bowl for when you need a win

⏱️ Time estimate: about 45 minutes

Crispy tamari rice, lemon yoghurt chicken, roasted onions, rocket, sesame, and chili-swirled yoghurt come together in a bowl that feels more put together than you might be.

Crispy rice and chicken bowl with chili yoghurt, rocket, and sesame seeds

Ingredients

For the crispy rice

  • 1 1/2 cups cooked and cooled rice
  • 2 tablespoons chicken broth concentrate
  • 1 tablespoon tamari
  • 1 tablespoon olive oil
  • Optional: 1 teaspoon chili oil

For the lemon yoghurt chicken

  • 2 chicken breasts, sliced horizontally into 4 thinner fillets
  • 1/2 cup Greek yoghurt
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • Black pepper

For the chili yoghurt

  • 1 cup Greek yoghurt
  • Squeeze of lemon juice
  • Pinch sea salt
  • 1 to 2 tablespoons chili oil

To serve

  • 2 brown onions, cut into chunky wedges
  • Handful of rocket
  • Sesame seeds

Instructions

  1. Marinate the chicken. In a large bowl, combine the Greek yoghurt, olive oil, lemon juice, garlic powder, cumin, turmeric, smoked paprika, sea salt, and a generous crack of black pepper. Add the chicken fillets and toss until well coated.
  2. Prep the crispy rice. Heat the oven to 220°C fan-forced. In a bowl, mix the cooked rice with the chicken broth concentrate, tamari, olive oil, and chili oil if using. Spread it out on a lined baking tray.
  3. Prep the tray bake. Scatter the onion wedges onto another tray and drizzle lightly with olive oil. Arrange the marinated chicken on top of the onions.
  4. Bake. Bake both trays for about 35 minutes. The rice should be golden and crisp around the edges, the onions softened and caramelized, and the chicken cooked through to 75°C in the thickest part. Let the chicken rest for 5 minutes, then slice.
  5. Make the chili yoghurt. Stir together the Greek yoghurt, lemon juice, and sea salt. Spoon chili oil over the top and leave it only partly mixed so you get the swirl effect.
  6. Assemble. Spread the chili yoghurt in the base of each bowl. Top with rocket, crispy rice, sliced chicken, and roasted onions. Finish with sesame seeds and another drizzle of chili oil if you like.

The swirly chili yoghurt makes it feel much fancier than a burnout bowl has any right to be.