Smoky Tandoori Chicken Quinoa Bowl Recipe

About this recipe

A flavorful, smoky tandoori chicken served over a nutritious quinoa base, complemented with fresh veggies and tangy mint chutney.

Ingredients

• - Chicken Breakfast Sausages
• 100 g Quinoa
• 200 ml Greek Yogurt Smoothie - Mulberry
• 250 ml Lemon Juice Concentrate
• 135 g Nut Dry Fruit Mix - Tandoori Masala
• 250 g Cucumber
• - Baby Tomatoes
• 250g Green Chilli
• 1pc Watermelon
• 300 g Nutrich Chicken Thigh Boneless
• 1 pack (330 g) Relish Chicken Thigh Boneless
• - Garlic Paste
• 300 g Ginger Paste
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 100 g Salt

Instructions

1. 1. Wash and pat dry the chicken thighs and set aside in a bowl.
2. 2. Prepare a marinade by mixing yogurt, tandoori masala, lemon juice, garlic paste, ginger paste, and 1 tablespoon of oil.
3. 3. Coat the chicken thoroughly with the marinade, cover, and refrigerate for at least 20 minutes.
4. 4. Rinse the quinoa under cold water, then cook it in 250 ml of boiling water for around 15 minutes until fluffy.
5. 5. Heat the remaining oil in a pan and sear the marinated chicken thighs on medium heat until cooked through and slightly charred.
6. 6. Dice the cucumber and halve the cherry tomatoes; set them aside for the bowl assembly.
7. 7. Blend mint leaves, green chili, a pinch of salt, and a splash of water to make a smooth mint chutney.
8. 8. Assemble the bowl by layering cooked quinoa, seared chicken, cucumber, and cherry tomatoes.
9. 9. Drizzle the mint chutney over the bowl and serve hot.