Go Back
Quick Recipe JalbiteWorldFood: Easy 20-Min Global Dinners!
Chef Sarah Hasan

Quick Recipe JalbiteWorldFood: 20-Minute Global Chicken Bowl

I am sharing my absolute favorite 20-minute global fusion dinner. This quick recipe jalbiteworldfood is perfect for busy weeknights when you want a healthy, comforting meal without spending hours in the kitchen.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 People
Course: Main Course
Cuisine: Global Fusion
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 pound boneless skinless chicken breast cut into bite-sized cubes
  • 1 tablespoon garam masala seasoning
  • 1 large zucchini chopped into half-moons
  • 1 red bell pepper thinly sliced
  • 1 cup creamy coconut milk sauce
  • 2 cups cooked basmati rice for serving
  • 1/4 cup garlic yogurt sauce for drizzling
  • 1 handful fresh cilantro chopped for garnish

Equipment

  • 1 Large cast-iron skillet
  • 1 Sharp chef knife
  • 1 Large wooden cutting board
  • 1 Heat-resistant silicone spatula

Method
 

  1. Step 1. Prepare your workspace by chopping the zucchini and slicing the red bell pepper using your sharp chef knife and cutting board.
  2. Step 2. Heat the extra virgin olive oil in your large cast-iron skillet over medium-high heat until the oil begins to shimmer lightly.
  3. Step 3. Add the cubed chicken breast to the hot skillet and sprinkle the garam masala seasoning evenly over the meat.
  4. Step 4. Sear the seasoned chicken undisturbed for about five minutes so it develops a beautiful golden-brown crust.
  5. Step 5. Toss the chopped zucchini and sliced red bell pepper into the skillet with the chicken and sauté everything together for another five minutes.
  6. Step 6. Pour the creamy coconut milk sauce directly into the skillet and stir well to combine all the delicious pan flavors.
  7. Step 7. Lower the heat and let the entire mixture simmer gently for five final minutes until the sauce thickens and the chicken reaches an internal temperature of 165 degrees Fahrenheit.
  8. Step 8. Divide the warm cooked basmati rice evenly among four serving bowls.
  9. Step 9. Spoon the hot chicken and vegetable mixture generously over the basmati rice.
  10. Step 10. Drizzle the garlic yogurt sauce over each bowl and finish with a sprinkle of fresh chopped cilantro right before serving.

Notes

You can easily swap the chicken for extra-firm tofu or canned chickpeas to create a wonderful plant-based protein option. Store any cooled leftovers in an airtight glass container inside your refrigerator for up to three days, and add a tiny splash of water when reheating to keep the sauce perfectly creamy.