Pulled Tandoori Chicken Rice Bowls
Deliciously juicy chicken breasts cooked in tandoori marinade and served over flavorful lemon rice and a cucumber salad.
Servings: 4 Servings
Ingredients
FOR THE CHICKEN
- 2 pounds boneless skinless chicken breasts
- 1 cup Private Selection Indian Inspired Tandoori Marinade
FOR THE RICE
- 2 cups prepared rice
- 1/2 teaspoon lemon zest
- juice of 1 lemon
- 1/4 teaspoon turmeric powder
- salt and fresh ground 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
- 1/2 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- chopped fresh parsley , for garnish
- lemon wedges , for serving
Instructions
FOR THE CHICKEN
- Combine chicken and marinade in a sealable ziploc bag and refrigerate for 2 hours.
- Preheat oven to 400F.
- Transfer chicken and marinade to a glass baking dish.
- Bake for 35 to 40 minutes, or until internal temperature of chicken reaches 165F.
- Remove from oven and shred it. Set aside.
- FOR THE RICE
- Combine prepared rice, lemon zest, lemon juice, turmeric powder, salt, and pepper in a bowl; mix until thoroughly combined. Set aside.
- FOR THE SALAD
- Combine cucumbers, carrots, lemon juice, salt, and pepper in a bowl; mix until well combined.
- Transfer prepared lemon rice to 4 bowls.
- Layer the chicken and salad over the rice.
- Garnish with parsley.
- Serve with lemon wedges.
Nutrition
Serving: 1serving | Calories: 478.7kcal | Carbohydrates: 40.7g | Protein: 53.7g | Fat: 10.2g | Saturated Fat: 5g | Cholesterol: 130mg | Fiber: 13.1g | Sugar: 9.3g
