A delicious mixture of sauteed Cauliflower, Oatmeal Crusted crispy on the outside and soft and moist on the inside chicken on a bed of Middle eastern rice.
With my school work, the girls, and my husband in medical school we hardly ever see each other anymore. I can’t recall the last time we ate dinner together. Today, he surprised me and came home early! It was really nice to eat dinner as a family for a change. I decided to make this delicious rice with oatmeal crusted chicken and sauteed green cauliflower. This is the type of food I grew up with.
The rice is cooked with potatoes and spiced with cardamon and cloves. The cardamons and cloves are used in most middle eastern rice and jambalaya dishes, they give the rice a wonderful aroma. The chicken is seasoned and coated with instant oatmeal flakes. I used oatmeal flakes because they are much crunchier and tastier than regular bread crumbs. I also sauteed some green cauliflower and garlic in the oil that I used for the chicken.
All the flavors work really well together. I loved the softness of the potatoes in the rice and the crispness of the chicken.
Oatmeal Crusted Chicken with sauteed Green Cauliflower and Middle Eastern RicePrint Rate
- For the Chicken
- 2 boneless chicken breasts Or any other cut of chicken
- 1/2 cup dry instant oatmeal
- 1/4 cup flour
- 1 tsp salt
- 1 tsp pepper
- 1 tsp cayenne pepper
- cilantro optional
- oil for frying
- For the Rice
- 1 cup jasmine rice
- 1 potatoes
- 1/2 onion diced
- 1 garlic clove diced
- 3 cloves
- 3 cardamoms
- For the Cauliflower
- 1/2 head of green or white cauliflower
- 1 clove of garlic diced
- For the rice
- Wash the rice and soak in warm water for 5-10 minutes.
- peal and slice one potato into circles. place in large pot with 1 tablespoon of oil. Add the diced onion, 1 clove of garlic, cardamom, cloves, and 1 tsp salt. simmer for 2 minutes, add the rice. Cover and cook on low-medium heat for 10-12 minutes
- Chicken: Wash the chicken, add the salt, pepper, cilantro, and cayenne pepper. Add the flour and oats, mix until fully coated.
- Heat a pan and add 2 tablespoons of oil. Cook the chicken in the oil for 5 minutes on each side. Remove from oil and place on drying rack.
- After removing the chicken from the oil, saute the green cauliflower in the same oil. Add the garlic after 5 minutes and saute for an additional minute.
- Serve warm.
Robyn @ simply fresh dinners says
Oatmeal! What a great idea. I’m always looking to make traditional meals more healthy and this is definitely one to make. Found you at Super Saturdays, Layla – so glad to hook up with your beautiful blog. Have a great weekend.
Thank you Robyn, You are so sweet!
Joanne T Ferguson says
G’day! I have to say your photo does look delicious, true!
never heard of using oatmeal, but is a great, healthy ingredient to use too!
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Thanks Joanne, I’m glad you like it! I’ve been using oatmeal for breading for a few years now. It’s so much healthier and Crispier. 🙂
Rachel @ Bakerita says
This chicken looks so crispy and delicious!! Definitely wouldn’t have thought of coating it in oatmeal, but yum!
Thank you Rachel!
Jessica @ Jessiker Bakes says
Your chicken looks so tasty and I can only imagine that slight crunch that you get when biting into it!
Thanks Jessica! Yes it is very crunchy 🙂
Natalie @ Tastes Lovely says
This looks delicious Layla! I never thought to do an oatmeal crusted chicken. Bet it’s nice and crunch and full of flavor. Can’t wait to try. That rice sounds delicious too.
And thanks for the comment on my blog because now I’ve found your blog! Can’t wait to see what you make next : )
I’m glad you liked it Natalie! Let me know how it goes!
I just found your blog today as well and I seriously can’t get the holiday eggnog bread you baked out of my head!