Honey Chicken Basmati & Whipped Goat Cheese Flatbread
Ingredients
- Royal basmati rice, 1 cup
- Unsalted butter, 1 tbsp
- Fennel seeds (lightly crushed), ½ tsp
- Salt, ½ tsp + ½ tsp + ½ tsp
- Carrots (sliced), 1 cup
- Zucchini (chopped), 1 cup
- Red onion (sliced), 1 small
- Olive oil, 2 tbsp + 2 tbsp
- Black pepper, ½ tsp + ½ tsp
- Honey, 2 tbsp + 2 tbsp
- Boneless, skinless chicken thighs or breasts (1-inch cubes), 1 lb
- Dark soy sauce, 1 tbsp
- Garlic (minced), 1 tsp
- Goat cheese (softened), 6 oz
- Heavy cream or milk, 2–3 tbsp
- Turmeric, 1–2 pinches
- Fresh basil leaves (torn), ¼ cup
- Flatbreads (oblong), 4
Preparation
1. Rinse the basmati rice until the water runs clear, then soak it in water for 15–20 minutes. Combine the rice, 1¼ cups water, butter, fennel seeds, and ½ tsp salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and cook for 12–14 minutes until tender. Fluff with a fork and set aside.
2. Preheat the oven to 425°F. Toss the carrots, zucchini, and red onion with 2 tbsp olive oil, ½ tsp salt, and ½ tsp black pepper. Spread on a baking sheet and roast for 18–20 minutes, until lightly caramelized and tender.
3. Heat the remaining 2 tbsp olive oil in a skillet over medium-high heat. Add the chicken, season with the remaining ½ tsp salt and ½ tsp black pepper, and cook until browned and cooked through, about 6–8 minutes. Add the garlic, soy sauce, and 2 tbsp honey, stirring to coat. Cook for another 1–2 minutes until the chicken is glazed.
4. In a bowl or food processor, blend the goat cheese, heavy cream or milk, turmeric, and the remaining 2 tbsp honey until smooth and airy.
5. Warm the flatbreads in the oven or a dry skillet until soft and pliable.
6. Spread the whipped goat cheese across each flatbread, leaving some areas visible. Spoon the basmati rice over the top, followed by the honey-glazed chicken and roasted vegetables. Finish with torn basil and a light drizzle of honey.
A colorful flatbread loaded with flavor for your weekend table.
(Authentic Royal)
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