Lebanese Chicken Portobello Recipe

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Cut 2 pounds of chicken breasts into pieces.

Add 1 teaspoon garlic powder, 1 teaspoon garlic, and 0.5 teaspoon black pepper to the chicken.

Add 0.5 teaspoon salt and 0.5 teaspoon soy sauce to the mixture.

Pour in 2 tablespoons lemon juice and mix well.

Add 4 tablespoons yogurt to tenderize the chicken and mix everything together.

Add 0.5 teaspoon chili powder and 4 tablespoons olive oil, then mix again.

Marinate the chicken for 2 hours.

In a pan, add a little salt and turmeric, then add the chicken cubes.

Soak 4 cups of rice in water and add it to the boiling water in the pan.

Cook the rice with the chicken until done, no additional water needed due to yogurt releasing moisture.

In another pan, add portobello mushrooms without oil to sauté and release moisture for about 5 minutes until soft.

Add 1 chopped onion and 1 cup each of chopped green and yellow bell peppers to the mushrooms and sauté without oil until cooked.

Add half of the chicken cubes to the sautéed vegetables and mix well.

Prepare a sauce by mixing 4 tablespoons mayonnaise with 4 tablespoons yogurt and pesto sauce, or any alternative sauce if pesto is unavailable.

Serve the dish with lemon chicken soup (recipe not provided).

Cooking Techniques

Equipment Needed

Spice Level:

Allergens