Easy Butter Chicken Abundance Bowl with Brown Rice, Fresh Salad & Greek Yoghurt Drizzle
Easy Butter Chicken Abundance Bowl with Brown Rice, Fresh Salad & Greek Yoghurt Drizzle
This Easy Butter Chicken Abundance Bowl is a deliciously simple, weeknight-friendly meal that brings together the comforting flavours of butter chicken with the freshness of a vibrant salad. Juicy, marinated chicken breast is pan-fried or air-fried to golden perfection, then paired with nutty brown rice and a crisp, zesty cucumber and tomato salad. Finished with a creamy Greek yoghurt drizzle, this bowl delivers the perfect balance of spice, crunch, and creaminess.It’s a great way to enjoy the classic taste of butter chicken without the heaviness of a traditional curry. The salad adds brightness and texture, while the brown rice keeps it satisfying and full of fibre. The addition of roasted cashews gives every bite an extra layer of crunch and richness.This bowl is perfect for meal prep, customisable to your pantry staples, and can be easily made gluten-free. Whether you're new to cooking or a seasoned home chef, this one-bowl wonder is bound to become a regular in your rotation.
Equipment
- Large frying pan or air fryer
- Saucepan
- Chopping Board
- Sharp Knife
- Measuring spoons
- Mixing bowl
Ingredients
Protein
- 500 g chicken breast cut into bite-sized pieces
- 1 Simply Wholesome Pantry Butter Chicken marinade sachet
- 1 tablespoon extra virgin olive oil
Fibre
- 1.75 cups brown rice uncooked
Fresh
- 1 cucumber large, cut into chunky half moons
- 2 tomatoes large, chopped
- 1/4 red onion finely sliced
- 1/4 cup mint fresh, chopped
- 2/3 cup cashews roughly chopped
- 1/2 lemon juiced
Drizzle
- 1 cup greek yoghurt
- 1 tablespoon lemon juice
Instructions
- Marinate and cook the chicken:
- Toss chicken pieces with the butter chicken marinade sachet until well coated.
- Pan-fry: Heat olive oil in a large pan over medium heat. Add chicken and cook for 8–10 minutes, turning occasionally, until cooked through and caramelised.
- Air fryer: Preheat to 180°C. Lightly spray air fryer basket, add chicken, and cook for 12–15 minutes, shaking halfway through, until golden and cooked through.
- Cook the brown rice:
- Rinse rice under cold water. Combine with 3.5 cups of water and a pinch of salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 30–35 minutes until tender. Fluff with a fork.
- Make the fresh salad:
- In a bowl, mix cucumber, tomatoes, red onion, mint, cashews, lemon juice, and salt. Toss well.
- Prepare the yoghurt drizzle:
- Mix Greek yoghurt, lemon juice, and salt until smooth.
- Assemble the bowls:
- Divide brown rice between 4 bowls. Top with butter chicken, a scoop of salad, and a generous drizzle of yoghurt sauce. Garnish with extra mint or cashews if desired.
Video
Notes
Cooking Tips for Beginners
- Stir the chicken occasionally to prevent burning and ensure even cooking.
- Use a timer for the rice and chicken to avoid overcooking.
- Slice the salad ingredients roughly for a rustic feel – no need for perfect cuts.
- Toast cashews briefly in a dry pan for extra flavour.
Serving Suggestions
- Add extra yoghurt drizzle for a creamier bowl.
- Serve with warm naan or pita bread on the side.
- Sprinkle with a pinch of chilli flakes for heat.
- Swap the salad for roasted vegetables in cooler months.
Make-Ahead or Prepare-Ahead Guidance
- Cook rice in advance and store in the fridge for up to 3 days.
- Marinate chicken the night before for extra flavour.
- Chop salad ingredients and store separately until ready to serve.
Freezer Friendly
The marinated uncooked chicken and cooked brown rice can be frozen separately for up to 3 months. Fresh salad and yoghurt drizzle are best made fresh.Storage Advice
- Fridge: Store rice, chicken, salad, and yoghurt separately in airtight containers for up to 3 days.
- Reheating: Reheat chicken and rice before serving; enjoy salad and drizzle fresh.
Meal Prep Instructions
- Marinate chicken and store in the fridge or freeze in portions.
- Cook rice ahead and portion into containers.
- Chop salad ingredients and store separately.
- Prepare yoghurt drizzle fresh or up to 1 day ahead.
- Assemble when ready to serve, adding drizzle and garnishes last.
Substitutions
Grains:- Swap brown rice for quinoa, couscous, or basmati rice.
- Use chicken thigh or tofu as alternatives.
- Replace cashews with roasted almonds, sunflower seeds, or omit for nut-free.
- Add a tablespoon of tahini to the yoghurt for extra creaminess.
FAQs
- Can I use another marinade?
Yes – tandoori, tikka, or mild curry marinades work well. - Is this gluten-free?
Yes – if using a gluten-free marinade sachet and confirming all labels. - Can I make it dairy-free?
Yes – swap Greek yoghurt for coconut yoghurt or a dairy-free alternative. - What can I use instead of cashews?
Toasted seeds, slivered almonds, or simply leave them out.
Related Recipes on Wholesome by Sarah
- Asian Beef With Brown Rice & Spicy Smashed Cucumber Salad
- Chicken Schnitzel Abundance Bowl with Brown Rice, Avocado, Edamame & Sriracha Drizzle
- Mediterranean Chicken, Quinoa & Fresh Herbs
- Everyday Nourish Bowl
Helpful Hints
- Marinate chicken overnight for deeper flavour.
- Toast nuts to elevate the crunch.
- Add fresh chilli for extra spice.
- Use store-bought slaw as a quick salad shortcut.
Nutrition
Carbohydrates: 47gProtein: 49.5gFat: 27gFiber: 4.5g
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