Tandoori Chicken Grain Bowl
Marinated and grilled chicken breast served over a swappable grain base with roasted vegetables and yogurt sauce. Build-your-own bowl with interchangeable grains, proteins, and vegetable components.
Ingredients
Method
Pat chicken breast dry and pound to even 3/4-inch thickness.
Coat chicken evenly with tandoori marinade and refrigerate for at least 15 minutes or up to 12 hours.
Toss diced bell pepper and red onion with 1 tbsp olive oil, salt, and black pepper.
Cook 1 cup basmati rice (or chosen grain alternative) according to package directions.
Spread seasoned vegetables on a sheet pan and roast at 425°F for 18–20 minutes until tender and lightly charred, stirring halfway.
Preheat grill or grill pan to medium-high (375–400°F). Grill marinated chicken 5–6 minutes per side until internal temperature reaches 165°F.
Rest chicken for 5 minutes, then slice into strips.
Whisk together yogurt, lemon juice, minced garlic, salt, and pepper until smooth.
Divide cooked grain between bowls and top each with roasted vegetables and sliced tandoori chicken.
Drizzle yogurt sauce over the bowl, then garnish with fresh cilantro, diced cucumber, and additional lime wedge if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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