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4.94 from 15 votes

Halal Cart Chicken Bowls

Halal Cart Chicken Bowls are a lighter version of the New York street cart dish--a Halal Guys copycat. This a great recipe for meal prep!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Servings: 6
Calories: 322kcal
Author: Geri

Ingredients

FOR THE CHICKEN

  • 2 lbs boneless, skinless chicken breast cutlets
  • 2 tbsp lemon juice (1 large lemon)
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp ground coriander
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 lemon (for after you cook the chicken)

FOR THE WHITE SAUCE

  • 1/3 cup light mayo
  • 1/2 cup nonfat, plain Greek yogurt
  • 1 tbsp lemon juice (1/2 large lemon)
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • 1/2 tsp dried dill
  • 1 tsp dried parsley
  • 1/2 tsp kosher salt
  • freshly ground black pepper, to taste

FOR THE RICE

  • 1 cup long grain white rice (like jasmine or basmati)*
  • 1 tbsp butter
  • 1 tsp extra virgin olive oil
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground cumin
  • 2 cups fat free chicken broth
  • 1/2 tsp kosher salt

TO SERVE

  • shredded iceburg lettuce
  • chopped tomatoes (I used grape tomatoes)
  • sriracha or harissa-style hot sauce

Instructions

FOR THE CHICKEN

  • Place all ingredients, except for the extra lemon, in a resealable bag. Massage the marinade into the chicken, then refrigerate for at least 2 hours, up to 24 hours. Turn the bag every now and then to move the marinade around.
  • When you're ready to cook, remove chicken from bag and discard marinade. Grill or saute over medium heat until chicken is cooked through to 165F. The time will depend on the thickness of your chicken, about 4-7 minutes a side.
  • Let chicken rest for about 5 minutes, then slice. Top sliced chicken with the juice of 1 lemon, then toss with the juice from the cut chicken.

FOR THE RICE

  • Heat butter and olive oil in a sauce pan over medium-high heart. Add rice and cook until translucent and slightly toasted, about 3-5 minutes, stirring constantly.
  • Add broth and seasonings. Cover, bring to a boil, then reduce to a simmer and cook for 15 minutes.
  • Remove lid, place clean kitchen towel over the top of the sauce pan, then return lid to the top. Let sit for 5 minutes. This will absorb the moisture, making the rice extra fluffy.

FOR THE WHITE SAUCE

  • Combine all ingredients and refrigerate.

TO SERVE

  • Layer lettuce, tomatoes, rice, and chicken, Drizzle with white sauce and hot sauce to taste.
  • If making for meal prep, let all ingredients cool. Layer your bowls with rice, then chicken, then tomatoes, then lettuce. When you're ready to eat, mix it all together and top with sauces.

Notes

Serving size is 6 ounces of chicken, 1/2 cup rice, and up to 2 1/2 tbsp sauce.
Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically)
WW Green SmartPoints: 7 per bowl
WW Blue SmartPoints: 5 per bowl
WW Purple SmartPoints: 2 per bowl if using brown rice, but I highly recommend  white rice for this. Totally worth the points!
*If using long grain brown rice, increase the broth to 2 1/2 cups and double the cooking time. 

Nutrition

Calories: 322kcal | Carbohydrates: 24g | Protein: 36g | Fat: 7g | Saturated Fat: 2g | Fiber: 1g | Sugar: 7g