Spicy Tandoori Chicken with Quinoa Tabouli and Roasted Vegetables

Step 1: Prepare the Marinade

In a bowl, combine the yogurt, lemon juice, tandoori masala, paprika, cumin, coriander, garlic powder, ginger powder, and salt. Mix well.

• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons tandoori masala
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1 teaspoon salt

Step 2: Marinate the Chicken

Add the chicken breasts to the marinade, making sure they are coated well. Cover and refrigerate for at least 1 hour, or overnight for best results.

• 4 boneless, skinless chicken breasts

Step 3: Grill the Chicken

Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the excess marinade. Grill the chicken for about 6-8 minutes per side, or until cooked through and nicely charred. Remove from the grill and let rest for a few minutes before slicing.

Step 4: Prepare the Quinoa Tabouli

In a large bowl, combine the cooked quinoa, cucumber, tomato, red onion, parsley, mint, lemon juice, olive oil, salt, and pepper. Toss well to combine.

• 2 cups cooked quinoa
• 1 cucumber, diced
• 2 tomatoes, diced
• 1 red onion, diced
• 1/2 cup chopped parsley
• 1/4 cup chopped mint
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Step 5: Roast the Vegetables

Preheat the oven to 400°F (200°C). In a baking sheet, toss the mixed vegetables (such as bell peppers, zucchini, and onions) with olive oil, garlic powder, salt, and pepper. Spread them out in a single layer. Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly charred.

• 2 cups mixed vegetables (bell peppers, zucchini, onions)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Step 6: Serve

Serve the grilled tandoori chicken with the quinoa tabouli and roasted vegetables. Enjoy!