Chicken Biryani Meal-Prep Bowls

• 180 g raw chicken breast, cut into 3 cm pieces — Boneless skinless chicken breast, raw
• 75 g dry basmati rice, rinsed until water runs clear — Dry basmati rice
• 45 g plain nonfat Greek yogurt — Plain nonfat Greek yogurt
• 70 g yellow onion, thinly sliced — Raw yellow onion
• 18 g fresh lime juice — Fresh lime juice
• 10 g fresh cilantro, chopped — Fresh cilantro
• 2.5 g garam masala — Garam masala
• 0.8 g ground turmeric — Ground turmeric
• 0.06 g saffron threads — Saffron threads
• 6 g fresh ginger, grated — Fresh ginger root
• 5 g garlic, grated — Raw garlic
• 8 g avocado oil — Avocado oil
• 0.8 g fine salt, divided — Fine salt

Method

1. 1Measure ingredients: Season the chickenMeasure chicken breast, nonfat greek yogurt, lime juice, garam masala, and turmeric using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Season the chickenCoat chicken with yogurt, 10 g lime juice, garam masala, turmeric, ginger, garlic, and half the salt while the oven heats to 425°F.2 minLook for: Every chicken piece has a thin, even golden coating.Safety: Keep raw chicken and its utensils away from ready-to-eat ingredients.
3. 3Brown the onionHeat oil in a small oven-safe Dutch oven or heavy pot over medium-high.Look for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Use oven mitts because the pot will remain hot.
4. 4Add the onionAdd the onion and remaining salt and cook for 5 minutes, stirring often, until golden at the edges.5 minLook for: Onion is flexible and browned in spots without scorching.
5. 5Build the biryaniSpread rinsed rice over the onion, add 120 g boiling water, crumble saffron over the surface.Look for: Everything is evenly positioned and ready for the next action.Safety: Pour boiling water away from your body and cover before moving the hot pot.
6. 6Arrange chicken in one layerArrange chicken in one layer. Bring to a boil, cover the pot tightly, and transfer it to the oven.2 minLook for: Rice is submerged and the chicken sits above it in a single layer.
7. 7Measure ingredients: Bake and restMeasure chicken breast and dry basmati rice using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
8. 8Bake and restBake the covered pot for 20 minutes. Verify chicken reaches 165°F and rice is tender, then rest covered off heat for 5 minutes.20 min · 165°FLook for: Chicken reads 165°F and the rice has absorbed the liquid into separate tender grains.Safety: Verify the thickest chicken piece reaches 165°F; if needed, bake covered 3 minutes more within the stated window.
9. 9Finish the bowlFluff the rice gently around the chicken, fold in 8 g lime juice and cilantro.Look for: The mixture is even and ready for the next action, with no dry pockets.
10. 10Transfer to a meal-prep bowlTransfer to a meal-prep bowl, using a clean plate or bowl for cooked food.1 minLook for: Rice stays fluffy and the chicken remains in distinct juicy pieces.Safety: Cool uncovered until steam subsides, then refrigerate within 2 hours.