Recipes
![Tandoori Chicken Bowl and Pita by Chelsea Goodwin]()
Tandoori Chicken Bowl and Pita by Chelsea Goodwin
Energy
766 cals
Protein
39 g
Carbs
97 g
Fat
24 g
Calculated automatically based on ingredients
Ingredients
- 2 chicken thighs, cut into cubes
- Small cauliflower florets
- 400g Can chickpeas, drained
- Tandoori paste
- Greek natural yoghurt
- Cooked rice or rice pilaf
- 1 Tomato cut into wedges
- 1/2 Small cucumber (sliced
- Raita
- Red onion, coriander & mango chutney
- 2 Tbs Vegetable or other flavourless oil for cooking
Directions
1
Cut up the chicken and marinate it in the tandoori paste and yoghurt at least 3 hours in advance- pop it in the fridge.
2
Put the rice on to cook about 25 mins before you want to eat.
3
While the rice is cooking, cut up the cauliflower tomato, cucumber, red onion and any herbs you're using for garnish.
4
If you're making a quick raita, mix some grated cucumber, a squeeze of lemon chopped mint and a pinch of cumin into some natural yoghurt, otherwise use tzatziki!
5
Heat oil on medium high heat in a pan and cook chicken well, stirring to brown on each side then remove to a plate. Coat Cauliflower and chickpeas in any remaining marinade then cook in the same pan as the chicken for a few minutes.
6
Reserve 1/2 of the cauliflower, chickpeas and chicken for another meal, assemble bowls and enjoy!
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