Tandoori Chicken & Rice Bowl
Serves 420 mins prep45 mins cook
A delicious rice bowl full of Mediterranean flavors with roasted tandoori chicken, tender lemon potatoes, fluffy rice and a creamy tzatziki sauce.
0 servings
What you need
Instructions
Make the roasted tandoori chicken... 0 Combine 2/3 cup of plain Greek yogurt, 2 tablespoons of lemon juice, 3 minced cloves of garlic, 1 inch of grated ginger, 2 teaspoons of ground coriander, 2 teaspoons of chili powder, 2 teaspoons of garam masala, 1 teaspoon of cumin, 1 teaspoon of turmeric and 1/2 teaspoon of salt with 2 pounds of chicken in a large bowl and mix until all of the chicken is generously coated in the marinade 2 Cover the bowl tightly and chill for 2-18 hours 3 Preheat your oven to 400 degrees 4 Line a baking sheet with foil and place an oven safe cooking rack over the foil 5 Place the marinated chicken onto the rack leaving a little space between each piece 6 Roast in a 400 degree oven until the chicken is cooked through with an internal temperature of 165 degrees 7 Once the chicken is cooked through, turn your ovens high broiler on and broil until the chicken is charred to your liking 8 Transfer the chicken onto a cutting board to rest while you prepare the remaining components Make the lemon roasted potatoes... 10 Preheat your oven to 400 degrees 11 Clean and cut all of the potatoes into halves or quarters and place them into a deep baking dish 12 Add 2 tablespoons of butter and generously season the potatoes with garlic salt and freshly cracked black pepper 13 Roast the potatoes until tender, tossing occasionally (about 25 minutes) 14 Season with additional garlic salt and add about 2 tablespoons of fresh lemon juice and toss to ensure all of the potatoes are well seasoned Make the tzatziki sauce... 16 Grate the cucumber, place the shreds into a fine kitchen towel or cheesecloth and squeeze the towel to remove excess liquid from the cucumber 17 Add the shredded cucumber into a large bowl and add the greek yogurt, minced garlic, dill, mint (if using), lemon juice, olive oil, salt and pepper in a medium bowl 18 Do a quick taste test and add additional lemon juice, salt or black pepper to taste Assemble the bowls... 20 Add 1 cup of cooked rice, 1 cup of baby arugula and 1 cup of the lemon roasted potatoes into large bowls 21 Slice the rested tandoori chicken into bite sized pieces and add your preferred amount to each bowl 22 Top the bowls with tzatziki sauce and crumbled fetaView original recipe