Volume halal cart recipe (688g w/ bowl, 632 cal)

Recipe derived from: https://www.seriouseats.com/serious-eats-halal-cart-style-chicken-and-rice-white-sauce-recipe

Saw a post here about volume halal cart rice and chicken, and it made me crave it. So, I used this recipe and made some adjustments to make it healthier and less caloric. It also makes 4 servings.

Also, I assumed around 20% absorption for the chicken marinade, which seems to be standard.

Ingredients:

For the chicken:
2 lb (900 g) boneless, skinless chicken breasts
2 tbsp fresh lemon juice
1 tbsp fresh oregano, chopped (or 1 tsp dried)
½ tsp ground coriander
3 garlic cloves, minced
2 tbsp olive oil
1 tbsp stoneground deli mustard
1 tbsp onion powder
salt & black pepper, to taste

For the rice:
1 ½ cups parboiled long-grain, rinsed well
2 ½ cups chicken broth (or water + 1 bouillon cube)
½ tsp turmeric
¼ tsp ground cumin
salt & black pepper, to taste

For the sauce:
¾ cup plain 2% Greek yogurt
¼ cup mayonnaise (light. I personally used chipotle mayo because it was the same calories)
1 tsp sugar
2 tbsp white vinegar
1 tsp lemon juice
¼ cup fresh parsley, finely chopped
1 clove of minced garlic
Salt & pepper, to taste

To serve:
1 small head iceberg lettuce, shredded
1 large tomato, cut into wedges

Instructions:

1. Marinate the chicken:
   In a bowl or bag, combine lemon juice, oregano, coriander, garlic, olive oil, salt, onion powder, and pepper.
   Place chicken breasts in the marinade, coat well, and let rest for about 3 hours.

2. Bake the chicken:
   Preheat oven to 400°F (200°C).
   Arrange marinated chicken on a parchment-lined baking sheet.
   Bake for 20-24 minutes, until the internal temp reaches 165°F (74°C).
   Let rest 5 minutes, then slice thinly.

3. Cook the rice:
   Rinse rice until water runs clear.
   In a saucepan, combine rice, chicken broth, turmeric, cumin, salt, and pepper.
   Bring to a boil, then cover and reduce heat to low. Cook until liquid is absorbed.
   Remove from heat and let rest covered for 5 minutes. Fluff with a fork.

4. Make the sauce:
   In a small bowl, whisk together Greek yogurt, mayonnaise, sugar, vinegar, lemon juice, parsley, salt, garlic, and pepper.
   Taste and adjust vinegar for extra tang

5. Assemble & serve:

On each plate, make a bed of rice.
Top with sliced chicken.
Add shredded lettuce and tomato on the side.
Drizzle with yogurt sauce.