Y’all, I have a big surprise for you. I’m in love with another Trader Joe’s product. Shocking, I’m sure, but it’s true. Trader Joe's Zhoug Sauce is the condiment you didn’t know you needed, til now. This super speedy and deeply satisfying Zhoug Chicken with Turmeric Rice takes just 15 minutes of active time thanks to a tub of this zesty, spicy Yemeni condiment.
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About This Mediterranean Bowl Recipe
Ever since I found out about Zhoug from Trader Joe's refrigerated aisle, I've been deeply in love. It's bright and flavorful, spicy and zesty, and it makes my dinner plans super easy to execute.
This easy recipe uses zhoug as a marinade for chicken (or any other protein of your choice), then turns it into a tasty Mediterranean grain bowl with golden turmeric rice and a simple chopped salad.
These zhoug chicken rice bowls are not only tasty, they're also:
- Fast & Easy. You only need 15 minutes of active time to make them!
- Versatile. Feel free to make them vegan by swapping in tofu, tempeh, seitan, soy curls, or chickpeas. Use fish, pork, or steak instead of chicken. Add any veggies you'd like, or use a different grain! This is really more of just a template for you to play with.
- Wholesome & Nutritious. Made entirely of whole foods, this weeknight wonder is something you can feel good about feeding the fam.
Ingredients & Substitutions
You really only need 7 base ingredients to make these zhoug chicken & rice bowls. The rest is entirely up to you! Here's what to grab:
- Protein of Choice - This tasty recipe using zhoug works equally well with chicken breasts, thighs, skirt steak, pork chops, shrimp, salmon, or pressed extra-firm tofu. Just be sure to adjust your cooking time depending on what protein you choose.
- TJ's Zhoug Sauce - This stuff is seriously life-changing. It's spicy, herbaceous, and downright addictive. Feel free to swap in homemade zhough if you prefer!
- Onion - Any color onion will work here, but I used yellow.
- Garlic - Fresh cloves will yield the best flavor, but feel free to swap in ¼ teaspoon ground garlic powder for each clove you'd like to replace.
- Jasmine or Basmati Rice - You can also use brown rice if you prefer! Just note that brown rice has a longer cook time, so make sure you give yourself ample time.
- Ground Turmeric - I love the bright color and earthy spiciness of turmeric. Feel free to swap in curry powder or garam masala if you don't have any plain turmeric on hand. You can also use fresh turmeric if you prefer! Just note that 1 teaspoon of dried turmeric is equivalent to approximately 1 tablespoon of freshly grated turmeric root.
- Vegetable or Chicken Stock, or Water - One of the easiest ways to level up your grains is by cooking them in flavorful liquid. Use chicken or veggie stock if you have it. Otherwise, salted water will do.
- Chopped Salad - Feel free to get as ambitious or lazy with this as your heart desires. We had lots of veggies on hand, so I went buck wild. Here's what I used as a template:
- Tomato - Opt for a meaty variety like Romas to get the most bang for your buck. If tomatoes are out of season, greenhouse grown cherry tomatoes are an excellent substitute.
- Red Onion - I love the vibrant purple color and moderately sweet flavor of raw red onion, but feel free to swap in any color you prefer.
- Canned Chickpeas - If you're already going to Trader Joe's for the zhoug, their Greek Chickpeas with Parsley & Cumin are SO TASTY. We'll often just heat some up in a skillet and spoon them into warmed flatbreads with tzatziki and any veggies we have on hand for a super quick dinner or WFH lunch.
- Cucumber - If you can't get your hands on seedless cukes, just remove the seeds first!
- Kalamata Olives - Make sure they're pitted so you don't chip a tooth!
- Italian Dressing - Homemade or store-bought are both great.
- Creamy Jalapeño Sauce or Tzatziki - Optional, but delicious as a topping for the bowls.
How To Make Zhoug Chicken & Turmeric Rice Bowls
This speedy weeknight recipe comes together in no time thanks to a tub of zhoug sauce. Here's how it's done:
Step 1: Marinate. Marinate your protein (Chicken Breasts/Thighs/Pieces, Skirt Steak, Whatever Floats Your Boat) by slathering it in TJ’s Zhoug Sauce. Let rest in the refrigerator for at least 2 hours, or overnight.
Step 2: Cook Protein. Cook protein on the grill, in the oven, or in a pan. If it’s chicken, make sure it hits 165F. If it’s steak, 145F.
Step 3: Make Turmeric Rice. While meat is cooking, make your rice. In a saucepan, sautée onion with garlic. Add in rice, kosher salt, and ground turmeric. Stir to coat rice and lightly toast it. Add in vegetable/chicken stock or water depending on package directions for liquid ratio. Add bay leaves, cover, and simmer until water is gone.
Step 3: Make Chopped Salad. Make a simple chopped salad by tossing together salad ingredients in a ratio you and yours will enjoy.
Here's how I prep my cucumbers:
Tomatoes:
And onions:
Now toss it all together:
Step 4: Assemble & Enjoy! Plate food with rice on bottom, protein, and chopped salad over the top. If you have some, Tzatziki makes a fine topping here! Note: TJ's regular Tzatziki is far superior to their Avocado Tzatziki in my opinion!
Also, if you have any Na'an or Garlic Na'an on hand, it would make a lovely accompaniment. Trader Joe's and Aldi both carry Na'an, although Aldi's is cheaper and just as good! Enjoy!
Expert Tips
- Store zhoug like pesto. Once the tub is opened, make sure your zhoug doesn't turn icky brown by covering it with a thin layer of oil. Use within 4-5 days of opening, or freeze into ice cubes for up to 3 months.
- Rest meat before cutting. While it's super tempting to bite right into your meat when it comes off the grill (or pan), give it about 7-10 minutes to rest for the best results. This allows the juices to redistribute themselves, leaving you with a juicier, tastier hunk of goodness.
Frequently Asked Questions
Absolutely! I suggest freezing it in ice cube trays so you can pop out what you need as you need it. Frozen zhoug should last for up to 3 months in the freezer.
There have been multiple studies demonstrating turmeric's anti-inflammatory properties, which can be good for treating arthritis, depression, even cancer and Alzheimer's. That said, you should always consult with a registered medical professional for any strict dietary advice.
Apparently turmeric should be avoided if you suffer from: gallbladder problems, bleeding disorders, diabetes, gastroesophageal reflux disease (GERD), infertility, iron deficiency, liver disease, hormone-sensitive conditions or arrhythmia. Pregnant women and people who are soon to undergo surgery should also avoid taking turmeric.
Absolutely! Simply swap in pressed firm or extra-firm tofu for the chicken or steak.
More Quick & Nutritious Grocery Hacks
- Mediterranean-Inspired Zhoug Chicken Tostadas
- Pantry Sweet Potato Salmon Cakes
- Pantry Pasta: Linguini and Clams
- Easy Corn Chowder with Trader Joe's Chicken-less Salt and Everything But the Elote Seasoning
If you tried my recipe for Copycat Carl's Jr. Santa Fe Chicken Sandwiches, please let me know how it turned out for you by rating and reviewing it below!
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Zhoug Chicken (or Steak!) & Turmeric Rice Bowls With Mediterranean Chopped Salad
Ingredients
- 4 pieces Protein of Choice (chicken breasts, thighs, skirt steak, pork chops, tofu, etc)
- ½ tub TJ's Zhoug Sauce or homemade
- 1 small Yellow Onion finely chopped
- 5-6 cloves Garlic chopped
- 1 C Jasmine or Basmati Rice
- 1 ½ teaspoon Ground Turmeric
- 1 teaspoon Kosher Salt
- 1 ½-2 C Vegetable or Chicken Stock, or Water according to rice cooking liquid ratio on package
Chopped Salad Ingredients
- Tomato seeded & chopped
- Red Onion chopped
- Canned Chickpeas drained
- Cucumber seeded and chopped
- Kalamata Olives pitted & sliced
- Italian Dressing of choice
- Salt and Pepper to taste
Instructions
- Marinate your protein (Chicken Breasts/Thighs/Pieces, Skirt Steak, Whatever Floats Your Boat) by slathering it in TJ’s Zhoug Sauce. Let rest for at least 2 hours, or overnight.
- Cook protein on grill, in oven or pan. If it’s chicken, make sure it hits 165F. If it’s steak, 145F. AND FOR GODSAKES, REST YOUR MEAT BEFORE YOU CUT IT.
- While meat is cooking, make your rice. In saucepan, sautee onion with garlic. Add in rice, kosher salt and ground turmeric. Stir to coat rice and lightly toast it. Add in vegetable/chicken stock or water depending on package directions for liquid ratio. Add bay leaves, cover and simmer until water is gone.
- Make a simple chopped salad by tossing together salad ingredients in a ratio you and yours will enjoy.
- Plate food with rice on bottom, protein and chopped salad over the top. If you have some, Tzatziki makes a fine topping here! Note: TJ's regular Tzatziki is far superior to their Avocado Tzatziki in my opinion!Also, if you have any Na'an or Garlic Na'an on hand, it would make a lovely accompaniment. Trader Joe's and Aldi both carry Na'an, although Aldi's is cheaper and just as good!Enjoy!
Notes
Pro Tips:
- If you're already going to Trader Joe's for the zhoug, their Greek Chickpeas with Parsley & Cumin are SO TASTY. We'll often just heat some up in a skillet and spoon them into warmed flatbreads with tzatziki and any veggies we have on hand for a super quick dinner or WFH lunch.
- Store zhoug like pesto. Once the tub is opened, make sure your zhoug doesn't turn icky brown by covering it with a thin layer of oil. Use within 4-5 days of opening, or freeze into ice cubes for up to 3 months.
- Rest meat before cutting. While it's super tempting to bite right into your meat when it comes off the grill (or pan), give it about 7-10 minutes to rest for the best results. This allows the juices to redistribute themselves, leaving you with a juicier, tastier hunk of goodness.
- Make vegan zhoug rice bowls by swapping in pressed firm or extra firm tofu for the chicken.
Erica says
Hi there! It looks like you mixed the zhoug with something for the drizzle on top? Or what is the green sauce because it looks creamy as opposed to just herby like the marinating sauce. I want to make this for myself for my birthday 😉
Ash, The Grocery Addict says
Hey Erica, Happy Birthday!!! The sauce just got creamy because I made a homemade zhoug and it emulsified really well in the food processor. I'd bet if you tossed the TJ's zhoug in one and blended it on high, the oil would mix in and get creamier looking at least for a few hours! But either way, it's gonna taste delicious. 💛