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Tandoori Chicken Rice Bowls Recipe

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These Tandoori Chicken Rice Bowls feature tender, juicy pulled tandoori chicken served over zesty lemon rice, accompanied by a fresh cucumber and carrot salad. This flavorful and easy recipe is perfect for meal prep, quick weeknight dinners, or serving in wraps, offering a vibrant and healthy meal packed with protein and bright, fresh flavors.

Ingredients

For the Chicken

  • 2 pounds boneless skinless chicken breasts
  • 1 cup tandoori chicken marinade

For the Rice

  • 2 cups cooked rice
  • ½ teaspoon lemon zest
  • Juice of 1 lemon
  • ¼ teaspoon turmeric powder
  • Salt and freshly ground black pepper, to taste

For the Salad

  • 1 English cucumber, diced or cut into thin strips with a vegetable peeler
  • 1 large carrot, diced or cut into thin strips with a vegetable peeler
  • 1 to 2 tablespoons fresh lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper, or to taste
  • Chopped fresh parsley, for garnish
  • Lemon wedges, for serving

Instructions

  1. Marinate the Chicken: Combine the boneless skinless chicken breasts and tandoori chicken marinade in a sealable Ziploc bag. Seal the bag, mix well to coat the chicken evenly, and refrigerate for 2 hours to allow the flavors to develop.
  2. Bake the Chicken: Preheat the oven to 400°F (204°C). Transfer the marinated chicken along with the marinade into a glass baking dish. Bake in the preheated oven for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Remove from oven and shred the chicken using two forks. Set aside.
  3. Prepare the Lemon Rice: While the chicken bakes, combine the cooked rice with lemon zest, lemon juice, turmeric powder, salt, and freshly ground black pepper in a mixing bowl. Stir thoroughly to combine all ingredients and adjust seasoning to taste. Set aside.
  4. Make the Fresh Salad: In a separate bowl, mix the diced cucumber and carrot with 1 to 2 tablespoons of fresh lemon juice, salt, and pepper. Toss well to ensure all vegetables are lightly coated and seasoned.
  5. Assemble the Rice Bowls: Divide the lemon rice evenly into four bowls. Top each bowl with shredded tandoori chicken and a generous helping of the fresh cucumber and carrot salad. Garnish each bowl with chopped fresh parsley and serve with lemon wedges on the side for extra zest.

Notes

  • Marinating the chicken for at least 2 hours helps to intensify the tandoori flavors and ensures tender meat.
  • Use freshly cooked rice for best texture; day-old rice can be used but may need fluffing before mixing.
  • To make this dish spicier, add some chopped green chilies or a pinch of cayenne pepper to the marinade.
  • Leftover chicken and rice make excellent filling for wraps or sandwiches.
  • For a gluten-free version, ensure the tandoori marinade used is certified gluten-free.

Find it online: https://recipeplenty.com/tandoori-chicken-rice-bowls-recipe/