Tandoori Chicken Rice Bowls

A bowl of pulled chicken served with rice and a cucumber and carrot salad.

5 from 2 votes

Tandoori Chicken Rice Bowls

Juicy pulled tandoori chicken served over lemon rice with a fresh cucumber salad. This easy, flavor-packed recipe is perfect for meal prep, wraps, or weeknight dinners.

Prep Time10

Cook Time50

Marinating Time2

Total Time3

Course: Dinner

Cuisine: Indian

Keyword: tandoori chicken rice bowls

Servings:

Author: Katerina Petrovska

Ingredients

FOR THE CHICKEN

2 pounds boneless skinless chicken breasts
1 cup tandoori chicken marinade

FOR THE RICE

2 cups cooked rice
½ teaspoon lemon zest
juice of 1 lemon
¼ teaspoon turmeric powder
salt and freshly ground black 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
½ teaspoon salt
¼ teaspoon freshly ground black pepper or to taste
chopped fresh parsley for garnish
lemon wedges for serving

Instructions

For the chicken

Marinate the chicken. Combine the chicken breasts and and marinade in a sealable ziploc bag and refrigerate for 2 hours.
Bake. Preheat the oven to 400°F. Transfer the chicken and marinade to a glass baking dish. Bake for 35 to 40 minutes, or until the chicken's internal temperature reaches 165°F. Remove from the oven and shred the chicken. Set aside.

For the rice

Make the lemon rice. Meanwhile, combine cooked rice with lemon zest, lemon juice, turmeric powder, salt, and pepper in a bowl; mix until thoroughly combined. Taste and adjust accordingly. Set aside.

For the salad

Make the salad. Combine the diced cucumbers, carrots, lemon juice, salt, and pepper in a bowl; mix until well combined.

Assemble

Assemble the rice bowls. Divide up the lemon rice between 4 bowls. Layer the chicken and salad over the rice. Garnish with parsley. Serve with lemon wedges.

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