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Dinner

Sumac Chicken Bowl with Zesty Yogurt Sauce

This bowl uses sumac, a tart citrusy berry that is ground into a powder, to add flavor to the chicken as well as rich color to the yogurt sauce overtop. For a twist, we call for forbidden rice, but you can use any rice variety you have on hand.

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Servings
4
Prep Time
20 min
Duration
50 min

Ingredients

Bowl

  • 1 cup forbidden rice (or brown rice)
  • 1 lb boneless, skinless chicken breasts (2 breasts)
  • 2 tsp sumac
  • 3 tbsp extra-virgin olive oil, divided
  • sea salt and ground black pepper, to taste
  • 1 small eggplant, cut into ½-inch half moons
  • 1 tsp ground cumin
  • 1 bunch kale, cut into bite-sized pieces
  • 2 cups shredded purple cabbage
  • ½ red onion, thinly sliced
  • 2 tbsp apple cider vinegar

Sauce

  • 1 tbsp sumac
  • 1 clove garlic, minced
  • 1 lemon, juiced
  • 1/2 tsp each sea salt and ground black pepper
  • ½ cup whole-milk Greek yogurt

Preparation

  1. Prepare bowl: Cook rice according to package instructions.
  2. Preheat the oven to 425°F and line a baking sheet with parchment paper. Place chicken on one side of sheet. In a small bowl, combine sumac and one-third of oil; brush mixture over chicken and sprinkle with salt and pepper. Bake for 10 minutes. Toss eggplant with cumin, another one-third of oil, and sprinkle with salt and pepper. Add to the other half of sheet and continue baking for 25 minutes, until chicken is cooked through and eggplant is tender and lightly browned. Set aside until cool enough to handle, then slice.
  3. To a medium bowl, add kale and cabbage and massage with remaining oil. Add onion and vinegar; toss.  
  4. Prepare sauce: In a small bowl, combine all sauce ingredients except yogurt. Set aside for 5 minutes, then stir in yogurt.
  5. Divide the rice among bowls. Top with kale mixture, sliced chicken and yogurt sauce.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 491
  • Carbohydrate Content 54 g
  • Cholesterol Content 67 mg
  • Fat Content 18 g
  • Fiber Content 11 g
  • Protein Content 35 g
  • Saturated Fat Content 3 g
  • Sodium Content 688 mg
  • Sugar Content 9 g
  • Monounsaturated Fat Content 10 g
  • Polyunsaturated Fat Content 2 g