Tandoori Chicken with Cauliflower Rice and Grilled Vegetables
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Robby Brar
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This Tandoori Chicken with Cauliflower Rice and Grilled Vegetables is a delicious and healthy meal that comes together in about 1 hour. The chicken requires 30 minutes of marinating, so be sure to start that first. While the chicken is marinating, you can prepare the cauliflower rice and grill the colorful vegetables. Once the chicken is baked, simply assemble everything on the plate for a flavorful, low-carb dinner. With the aromatic spices and tender, juicy chicken, this meal is sure to impress your family.
Meat, Eggs, & Dairy
- 2 pounds boneless, skinless chicken thighs
Pantry Items
- 1/2 cup plain yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
Fresh Produce & Herbs
- 1 head cauliflower
- 1 whole red bell pepper
- 1 whole yellow bell pepper
- 1 whole zucchini
- 1 whole onion
Seasonings & Spices
- 2 tablespoons tandoori spice mix
- 1 teaspoon grated ginger
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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