Tandoori Chicken & Rice Bowl
A delicious rice bowl full of Mediterranean flavors with roasted tandoori chicken, tender lemon potatoes, fluffy rice and a creamy tzatziki sauce.
Servings: 4
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