I am a big fan of rice bowls and this one is quite fabulous. Some charred tandoori chicken, fluffy rice, greens and roasted potatoes all in the same bowl with crumbled feta and some tzatziki sauce to bring everything together. These bowls are truly delicious…
These bowls are great for lunch or dinner and make a wonderful meal prepping option too. If you are a fan of Indian and Mediterranean flavors then you are going to absolutely love all of the flavors in these bowls.
Let’s get started…
Begin by making a batch of my roasted tandoori chicken. This tandoori chicken is flavorful and super easy to bring together. Since it is roasted, there is no need to get the grill out or baby sit anything… just marinade the chicken and let your oven do the work!
In additional to the rice and greens, these lemon roasted potatoes make a wonderful component to this bowl and they can be roasted along side the chicken making things quick and easy.
Once all of your components are roasting away, make a batch of my creamy tzatziki sauce to bring everything together. This bright and tangy yogurt based sauce with cucumbers, dill and fresh lemon is exactly what this bowl needs.
Now that your tandoori chicken is roasted to charred perfection, your rice is fluffy, your potatoes are tender and your feta is crumbled it is time to assemble our bowls.
To make 4 meal sized servings, you will need the to have 4 cups of white or brown rice cooked according to the directions on the box and about 4 cups of baby arugula. If you don’t love arugula, any leafy greens will work!
Each bowl should have a cup of rice, a cup of greens and about a cup of baby lemon roasted potatoes. Slice the tandoori chicken into bite sized pieces and arrange it over the rice and greens.
Add a pita, if you prefer to scoop your food instead of using a fork… its so much more fun with a pita!
Top all of this deliciousness with crumbled feta and a hearty drizzle of tzatziki sauce and then dig right in…
If you plan everything just right, you can have all of your bites include a piece of chicken, a little rice, some greens and a potato… aka the ultimate bite.
The tzatziki sauce and feta help to hold things together once they all get mixed in together and the flavors just transform into something so fantastic.
If you are looking for a delicious hearty meal full of Mediterranean flavors then you should definitely give this tandoori chicken and rice bowl a try. You are going to love it!
Tandoori Chicken & Rice Bowl
Ingredients
Roasted Tandoori Chicken
- 2 pounds of chicken (boneless or bone-in)
- 2/3 cup of plain greek yogurt
- 2 tablespoons of lemon juice
- 3 cloves of garlic, finely minced
- 1 inch of ginger, grated
- 2 teaspoons of ground coriander
- 2 teaspoons of chili powder
- 2 teaspoons of garam masala
- 1 teaspoon of cumin
- 1 teaspoon of turmeric
- 1/2 teaspoon of salt
Roasted Lemon Potatoes
- 24 ounces of baby potatoes
- 2 tablespoons of butter
- 2 teaspoons of garlic salt
- 1/4 teaspoon of black pepper
- 2 tablepsoons of fresh lemon juice
Tzatziki Sauce
- 1 1/4 cup of plain full fat greek yogurt
- 1 english cucumber or 3 mini cucumbers, grated
- 1 clove of garlic, finely minced
- 1/4 cup of fresh dill, finely chopped
- 1-2 tablespoons of fresh lemon juice
- 1 tablespoon of olive oil
- a pinch of salt and black pepper
Assemble Ingredients
- 4 cups of white or brown rice, cooked
- 4 cups of baby arugula or leafy greens
- 1/2 cup of feta, crumbled
Instructions
Make the roasted tandoori chicken...
- 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
- Cover the bowl tightly and chill for 2-18 hours
- Preheat your oven to 400 degrees
- Line a baking sheet with foil and place an oven safe cooking rack over the foil
- Place the marinated chicken onto the rack leaving a little space between each piece
- Roast in a 400 degree oven until the chicken is cooked through with an internal temperature of 165 degrees
- Once the chicken is cooked through, turn your ovens high broiler on and broil until the chicken is charred to your liking
- Transfer the chicken onto a cutting board to rest while you prepare the remaining components
Make the lemon roasted potatoes...
- Preheat your oven to 400 degrees
- Clean and cut all of the potatoes into halves or quarters and place them into a deep baking dish
- Add 2 tablespoons of butter and generously season the potatoes with garlic salt and freshly cracked black pepper
- Roast the potatoes until tender, tossing occasionally (about 25 minutes)
- 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...
- Grate the cucumber, place the shreds into a fine kitchen towel or cheesecloth and squeeze the towel to remove excess liquid from the cucumber
- 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
- Do a quick taste test and add additional lemon juice, salt or black pepper to taste
Assemble the bowls...
- Add 1 cup of cooked rice, 1 cup of baby arugula and 1 cup of the lemon roasted potatoes into large bowls
- Slice the rested tandoori chicken into bite sized pieces and add your preferred amount to each bowl
- Top the bowls with tzatziki sauce and crumbled feta
