Berbere Chicken Bowl with Herbed Yogurt, Charred Veggies & Spiced Rice
Serves: 2–4
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: ~45–50 minutes
Vibe: Bold, balanced, and bowlable
Ingredients
For the Chicken:
1½–2 lbs Berbere-marinated chicken breasts (pre-marinated)
Olive oil (for grilling or searing)
For the Bowl Base:
1 cup jasmine or basmati rice
1½ tsp butter or olive oil
½ tsp ground cumin
¼ tsp cinnamon
Pinch of salt
Charred Veggies (choose any combo):
1 red bell pepper, sliced
1 zucchini, halved and sliced
1 small red onion, sliced into wedges
Olive oil, salt, pepper
For the Herbed Yogurt:
¾ cup plain Greek yogurt
1 tbsp lemon juice
1 tbsp chopped mint
1 tbsp chopped cilantro or parsley
Salt to taste
To Serve:
Fresh lemon wedges
Additional herbs for garnish (mint, parsley, cilantro)
Optional: pickled onions or cucumbers for brightness
Instructions
Cook the rice:
Rinse rice, then cook according to package directions. Stir in butter/oil, cumin, cinnamon, and a pinch of salt once cooked. Fluff and set aside.Make the herbed yogurt:
In a small bowl, mix together Greek yogurt, lemon juice, mint, cilantro/parsley, and a pinch of salt. Chill until ready to serve.Roast or grill the veggies:
Toss sliced vegetables with olive oil, salt, and pepper. Roast at 425°F for 20–25 min or grill until tender and charred.Cook the chicken:
Grill, sear, or roast your marinated Berbere chicken breasts until fully cooked (internal temp of 165°F). Let rest 5 minutes, then slice.Assemble the bowls:
In each bowl, add a scoop of spiced rice, a portion of charred veggies, and sliced Berbere chicken. Spoon over herbed yogurt and garnish with herbs and lemon.
Chef’s Tip:
The warm spices in Berbere pair beautifully with a cooling yogurt and a squeeze of lemon. If you have leftover chicken, it’s incredible in wraps, salads, or even scrambled eggs the next day.
Let me know if you’d like a fall-leaning version with roasted squash or warm lentils instead!