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  • Yogurt-Marinated Chicken
  • 1 garlic clove, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1/4 teaspoon Food Club granulated sugar
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon Food Club ground black pepper
  • 4 boneless, skinless chicken breasts
  • 1/4 cup plain Greek yogurt
  • Chicken & Rice Skillet
  • 5 tablespoons Kerrygold® unsalted butter
  • 1 small onion, halved and thinly sliced
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground cardamom
  • 1 cup basmati rice
  • 1-3/4 cups less-sodium chicken broth or stock
  • 1 lemon
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 tablespoons chopped fresh Italian parsley leaves


  1. Prepare Yogurt-Marinated Chicken: In large bowl, combine garlic, cumin, salt, sugar, cardamom and pepper; add chicken and massage garlic mixture into chicken. Add yogurt; massage into chicken. Cover and refrigerate at least 2 hours or overnight.
  2. In large skillet, melt 2 tablespoons butter over medium heat. Add onion; cook 15 minutes or until lightly caramelized, stirring occasionally. Stir in allspice, salt and cardamom; cook 5 minutes, stirring occasionally. Transfer onion mixture to bowl.
  3. In same skillet, melt 1 tablespoon butter over medium-high heat. Add chicken; cook 4 minutes or until outside is seared, turning once. Transfer chicken to plate.
  4. In same skillet, melt remaining 2 tablespoons butter; scrape bottom of skillet with wooden spoon to loosen any browned bits. Stir in rice; cook 5 minutes or until lightly toasted, stirring frequently. Add stock and onion mixture; heat to a simmer. Reduce heat to low; return chicken to skillet, cover and cook 20 minutes.
  5. Thinly slice 1/2 the lemon; arrange slices around chicken. Squeeze juice from remaining lemon half over chicken and rice; sprinkle with cilantro and parsley. Remove skillet from heat; cover skillet with clean kitchen towel and cover with lid. Let stand 10 minutes or until internal temperature of chicken reaches 165°.

  • 491 Calories
  • 19g Fat (10g Saturated)
  • 113mg Cholesterol
  • 1038mg Sodium
  • 44g Carbohydrates
  • 1g Fiber
  • 34g Protein