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Halal Cart Chicken And Rice

Course Main Course
Cuisine American, Fusion, Middle Eastern
Keyword Chicken, Cooking, Rice
Servings 4 Servings


White Sauce

  • ½ cup Greek yogurt
  • ½ cup mayonnaise
  • 1 ½ tablespoons lemon juice
  • 1 tablespoon apple cider vinegar or distilled white vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 1 teaspoon granulated sugar
  • 1 teaspoon dried dill
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • Salt, to taste


  • 1 ½ - 2 pounds boneless skinless chicken breasts or thighs
  • ¼ cup olive oil
  • 2 tablespoons yogurt
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • ½ teaspoon coriander powder
  • ¼ ground black pepper
  • ¼ teaspoon garlic powder
  • Salt, to taste


  • cups vegetable broth
  • cups basmati rice, washed and soaked in cold water for 30 minutes
  • 2 tablespoons unsalted butter
  • ½ teaspoon turmeric
  • ½ teaspoon cumin powder
  • ½ ground black pepper
  • Salt, to taste


  • Shredded lettuce
  • Diced tomatoes
  • Diced green bell peppers
  • Diced onions
  • Pocketless pita bread, buttered or oiled and toasted, cut into 1-inch chunks
  • Harissa, Sriracha, or hot sauce


Prepare White Sauce

  1. Combine all ingredients in a bowl and whisk until smooth. Taste and season accordingly.

Prepare Chicken

  1. Combine all ingredients except chicken in a bowl. Whisk until smooth. Add chicken and marinate for several hours (overnight is best).
  2. Heat a pan over medium heat. Add chicken, along with marinade, and cook until completely cooked through, about 10 to 15 minutes on each side. Transfer chicken and cooked marinade to a plate to cool slightly. Once cool enough to handle, dice the chicken into bite size pieces and toss with the cooked marinade/juices. Set aside.

Prepare Rice

  1. Melt butter in a large vessel over medium-high heat. Add turmeric, cumin, and black pepper, and cook until fragrant, about 1 minute.

  2. Add drained rice and stir to coat. Toast for a few minutes, stirring constantly.

  3. Add broth, salt, and pepper, and bring to a boil. Cover, reduce heat to low, and cook for 15 minutes. Remove from heat, and allow the rice to sit undisturbed (do not remove lid) for an additional 15 minutes. Fluff with a fork.


  1. Place rice in a plate, top with diced chicken, lettuce, tomatoes, peppers, onions, diced pita, and white sauce and harissa as needed.

Recipe Notes

White sauce can be made in advance and kept refrigerated.