Tandoori Chicken Rice Bowl
Ingredients
For the bowl
- Chicken breast, cubed (marinated in tandoori spice mix and yogurt)
- White basmati rice
- Assorted vegetables (cauliflower, green bell peppers, red onion)
- Fresh cucumbers and cherry tomatoes
- Fresh cilantro and a lime wedge
For the yogurt sauce
- Plain Greek yogurt
- Minced cucumber
- Mint or cilantro
- Salt
- Cumin
Method
- Grill the Chicken. Cook the marinated tandoori chicken cubes on a hot griddle or skillet until charred and fully cooked through.
- Scoop the Rice. Fluff freshly cooked white basmati rice and scoop a base layer into a clean bowl.
- Roast the Veggies. Toss cauliflower florets, chopped green peppers, and red onions in oil and spices, then roast or grill until slightly charred.
- Prepare the Bowl. Spread a clean layer of white rice into the serving bowl.
- Add Chicken. Place a generous portion of the grilled tandoori chicken over one side of the rice.
- Add Fresh Cucumber. Place sliced fresh cucumbers along the rim next to the chicken.
- Add Tomatoes. Add halved cherry tomatoes to the bowl for a burst of color and freshness.
- Add Roasted Veggies. Add a portion of the warm roasted cauliflower, peppers, and onions.
- Mix Yogurt Sauce. In a separate bowl, whisk together the ingredients for the creamy yogurt herb sauce.
- Drizzle Sauce. Spoon a generous amount of the yogurt sauce directly over the warm chicken and vegetables.
- Garnish. Top with finely chopped fresh cilantro.
- Serve. Garnish with a lime wedge and enjoy the bowl fresh.
Nutrition (estimated, per serving; values vary with brands, portions and cooking methods)
| Per Serving | |
|---|---|
| Calories | ~520 kcal |
| Protein | 42 g |
| Carbohydrates | 55 g |
| Fat | 12 g |
Step-by-step photos
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