Turmeric Chicken & Rice Tray bake

by Jonathan Cheung

Quick, easy with a touch of exotic by adding the pomegranate seeds!

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  • 1 cup/250mL Dainty Basmati Rice
  • 1 small head Broccoli, cut into florets
  • 3 or 4 Chicken Breats, skinless and boneless
  • 6 tbsp Plain Greek Yogourt
  • 2 tsp. ground Turmeric
  • 1 Lemon
  • Optional: Seeds of 1 Pomegranate
  • Salt & Pepper



Preheat oven to 400*F/205*C


Cut each chicken breast into 4 strips and place in a bowl, along with the yogurt, turmeric, zest of 1 lemon and juice from ½ the lemon. Season generously with salt and pepper and stir to combine.


Place the Dainty Basmati Rice in a medium sized deep-ish frying pan. Pour in 2 cups water and bring to a simmer over medium high heat. Scatter the broccoli florets around and top with the chicken. Drizzle a bit of olive oil on top and place in the oven. Allow to cook for 15-20 minutes, or until the rice has absorbed all the water.


Remove from the oven and allow to cool a couple minutes before scattering the pomegranate seeds over top. Serve warm with lemon wedges to squeeze over top.

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