NYC Street Cart Chicken

Ingredients

• Chicken Thighs — 3lb boneless skinless ($12.00)
• Cooking Oil — 2.5 Tbsp marinade and sear ($0.25)
• Lemon Juice — 2 Tbsp marinade ($0.20)
• Chicken Spices — 1 batch cumin/garlic powder/onion powder/smoked paprika/cinnamon/salt/pepper ($0.30)
• Basmati Rice — 2 cups dry ($1.00)
• Butter — 2 Tbsp for rice ($0.30)
• Rice Spices — 1 batch garlic powder/onion powder/cumin/turmeric/salt ($0.20)
• Lettuce — 8oz shredded ($1.50)
• Roma Tomatoes — 3 count diced ($1.50)
• English Cucumber — 1 count diced ($1.00)
• Red Onion — 1 small diced ($0.50)
• Spinach — 4oz raw side ($0.75)
• Olive Oil and Vinegar — 3 Tbsp salad dressing ($0.25)
• Mayonnaise — 0.25 cup white sauce base ($0.50)
• Greek Yogurt — 0.33 cup non-fat plain ($0.50)
• Lemon and Garlic — 0.5 batch flavor for sauce ($0.05)

Instructions

1. 1Marinate and Cook Chicken — Toss chicken thighs with oil, lemon juice, and all chicken spices. Cook in large skillet medium-high 5–7 minutes per side until cooked through. Rest then chop into bite-sized cubes.
2. 2Prepare Spiced Rice — Melt butter in pot, stir in dry rice and all rice spices. Toast 1 minute. Add water per package instructions, bring to simmer, cover and cook until tender. Fluff with fork.
3. 3Chop Salad and Prep Greens — Dice lettuce, tomatoes, cucumber, and red onion. Toss together with olive oil and vinegar. Keep raw spinach separate.
4. 4Whisk Sauce and Assemble — Whisk mayo, Greek yogurt, lemon juice, garlic powder, and salt. Add splash of water until drizzling consistency. Portion warm rice and chicken into 6 main containers. Store dressed salad, spinach, and white sauce in separate cold containers.