Yogurt Marinated Chicken with Almond Basmati Rice


A colorful recipe for Yogurt Marinated Chicken with Almond Basmati Rice by Shannah at Just Us Four. For more recipes from her blog, visit www.justusfourblog.com.


  • 2 lbs chicken breast
  • 1½ cups plain Greek yogurt
  • ¾ cup cilantro, chopped
  • ½ cup onion, chopped
  • 6 garlic cloves, minced
  • ½ Tbsp lemon juice
  • ½ Tbsp garam masala
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp fresh ginger, grated
  • ¼ cup + 2 Tbsp olive oil
  • 2 zucchini, sliced
  • 2 yellow squash, sliced
  • 2 bell peppers, cut into 1 inch chunks
  • 1 red onion, cut into chunks
  • 1 bag Success Boil in Bag Basmati Rice
  • ½ cup sliced almonds


  • Start by cutting your chicken breast into bite sized pieces. I did this because I wanted to cook my meat and vegetables as kababs.
  • Mix together yogurt though pepper and stir well.
  • Stir in the ¼ cup of olive oil until complete mixed.
  • Add chicken to a ziploc bag or large bowl. Pour marinade on top of chicken and toss to coat well. Marinate in the refrigerator from 2 hours until overnight. {You can get a good marinade out of 2 hours but I just usually let it stay there overnight so it works while I sleep.}
  • Toss vegetables with 2 Tbsp of olive oil. Thread vegetables and chicken pieces onto skewers.
  • Cook over medium heat on grill, turned occasionally, for 7-10 minutes or until done.
  • While the kebabs cook, prepare the rice according to the directions on the package. Basically pot of boiling water + bag of rice = couldn’t be easier to make perfect rice in under 10 minutes!
  • Toast sliced almonds in a small pan over low heat, stirring occasionally, while the rice is cooking. Mix almonds with cooked rice.
  • Serve kebabs on top of the almond basmati rice.
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