Tandoor Chicken Power Bowl

Name: Tandoor Chicken Power Bowl
Ingredients: 1 cup (250 mL) plain yogurt; 2 Tbsp (30 mL) lemon juice; 2 Tbsp (30 mL) minced ginger; 2 Tbsp (30 mL) minced garlic; 2 Tbsp (30 mL) tandoori masala spice blend; 1 tsp (5 mL) cumin; ½ tsp (2 mL) ground coriander; ½ tsp (2 mL) cayenne pepper (adjust for spice preference); ¼ cup (60 mL) vegetable oil; salt; pepper; 20 oz (600 g) chicken thighs, boneless, skinless, medium dice; 5 cups (1.25 L) basmati rice, cooked; 5 cups (1.25 L) whole red lentils, cooked; 10 cups (2.5 L) baby spinach, sauteed; 5 cups (1.25 L) cucumber, thinly shaved; 5 cups (1.25 L) Roma tomatoes, thinly sliced; 20 oz (600 mL) raita*; 5 pieces naan bread; 10 oz (300 g) queso fresco; ½ cup (125 mL) cilantro, minced

www.lentils.org

Tandoor marinated roasted chicken served on a base of lentils and rice, topped with spinach, cucumber, tomatoes, a dollop of raita, a naan wedge, queso fresco, and cilantro.

Keywords

bowls
middle eastern & indian
whole red
foodservice
english
cucumber
rice
tomato

View full recipe on www.lentils.org

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