Crispy Chicken Rice Bowl
This flavorful chicken rice bowl makes for a satisfying dinner, featuring crispy breaded chicken cutlets served over brown rice with vibrant, tender-crisp vegetables. The highlight of the dish is the refreshing mint sauce, adding a cool and zesty touch. We enjoy pairing it with cooked zucchini, fresh cabbage, cherry tomatoes, and shredded carrot, but you can mix and match with your favorite fresh or cooked veggies.
Ingredients
½ cup whole-milk plain strained (Greek-style) yogurt, divided
¼ cup chopped fresh mint
2 teaspoons lemon juice
1 clove garlic, grated (about ½ teaspoon)
1 teaspoon ground cumin, divided
1 teaspoon salt, divided
3 tablespoons water, divided
4 (4-ounce) chicken cutlets, patted dry
⅓ cup all-purpose flour
1½ cups whole-wheat panko breadcrumbs
1 large egg
4½ tablespoons neutral oil, such as canola or avocado, divided
2¼ cups very thinly sliced zucchini (about 2 small)
2 cups hot cooked brown rice
½ cup thinly sliced red cabbage
½ cup halved cherry tomatoes
¼ cup shredded carrot
Directions
Step 1: Prepare the Mint Yogurt Sauce
In a food processor, blend ½ cup yogurt, ¼ cup fresh mint, 2 teaspoons lemon juice, and ½ teaspoon each of garlic, cumin, and salt until smooth, about 1–2 minutes. Scrape down the sides as needed. While the processor runs, gradually add 2 tablespoons of water through the chute, processing for another 2 minutes until the mixture is light and well combined. Transfer to a bowl, cover, and refrigerate until ready to use.
Step 2: Flatten the Chicken Cutlets
Place a chicken cutlet between two sheets of plastic wrap or parchment paper on a cutting board. Using a meat mallet or rolling pin, gently pound it to a ¼-inch thickness. Repeat with the remaining three cutlets.
Step 3: Set Up the Breading Stations
In one shallow dish, add ⅓ cup flour. In a second dish, mix 1½ cups panko with the remaining ½ teaspoon cumin. In a third dish, whisk together 1 egg and the remaining 1 tablespoon of water.
Step 5: Cook the Chicken
Heat 2 tablespoons of oil in a large skillet over medium heat. Add two breaded cutlets and cook for 6–8 minutes, flipping once, until both sides are golden brown and crispy and the internal temperature reaches 165°F. Adjust heat if needed to prevent burning. Transfer to a plate and repeat with the remaining 2 tablespoons of oil and the last two cutlets. Sprinkle with ¼ teaspoon salt.
Step 6: Sauté the Zucchini
Wipe the skillet clean and heat the remaining 1½ teaspoons of oil over medium-high heat. Add 2¼ cups of zucchini and the remaining ¼ teaspoon salt. Cook for 2–3 minutes, stirring occasionally, until lightly browned.
Step 7: Assemble the Bowls
Divide the cooked rice into four bowls, placing a chicken cutlet on top of each. Distribute the sautéed zucchini, ½ cup shredded cabbage, ½ cup cherry tomatoes, and ¼ cup shredded carrots evenly among the bowls. Drizzle with the chilled yogurt sauce and serve.