Tandoori Chicken Bowls

Ingredients (4 servings)

For the chicken

• 1.5 lbs boneless skinless chicken thighs or breasts, cut into bite-size pieces
• 1 cup plain Greek yogurt
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tsp paprika
• 2 tsp garam masala
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp turmeric
• 1 tsp salt
• 1/2 tsp cayenne pepper (optional)
• 1 tbsp oil

For the bowls

• 3 cups cooked basmati rice
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 cup shredded carrots
• 1/4 red onion, thinly sliced
• Fresh cilantro

Quick yogurt sauce

• 1/2 cup plain yogurt
• 1 tbsp lemon juice
• Pinch of salt
• Optional: chopped mint or cilantro

Some ingredients are available to purchase HERE

Instructions

1. Marinate the chicken
   • In a bowl, mix yogurt, lemon juice, garlic, ginger, spices, salt, and oil.
   • Add chicken and coat well.
   • Marinate at least 30 minutes (overnight gives the best flavor).
2. Cook the chicken
   • Oven: Bake at 425°F for 20–25 minutes.
   • Skillet: Cook over medium-high heat for 8–10 minutes until lightly charred and cooked through.
   • Air fryer: 400°F for 12–15 minutes, shaking halfway.
3. Make the sauce
   • Stir together yogurt, lemon juice, salt, and herbs if using.
4. Assemble the bowls
   • Add rice to bowls.
   • Top with tandoori chicken and vegetables.
   • Drizzle with yogurt sauce and garnish with cilantro.

Optional Add-Ins

• Roasted cauliflower
• Pickled onions
• Naan on the side
• Mango chutney
• Chickpeas for extra protein

Meal Prep Tips

• Keeps well in the fridge for up to 4 days.
• Store sauce separately.
• Great served warm or cold.