Tandoori Chicken And Veggie Rice Bowl Recipe

About this recipe

Start your day with a burst of flavor and nutrition by preparing this Tandoori Chicken and Veggie Rice Bowl. This Indian-inspired breakfast combines grilled tandoori chicken with a bed of spiced basmati rice mixed with colorful vegetables like carrots and bell peppers. The marinade for the chicken includes yogurt and aromatic spices like chili, turmeric, and cumin, creating a juicy and flavorful protein-rich topping. The rice and veggie blend is seasoned with fresh lemon juice, adding a refreshing tang. Packed with 36g of protein per serving, this dish is a great way to fuel your morning while enjoying the essence of Indian cuisine. Perfect for a hearty yet wholesome breakfast, this recipe is sure to become a favorite in your kitchen.

Ingredients

• 500 g Haringhata Boneless Frozen Chicken Breast
• - DELI QUINOA/BASMATI RICE 1KG
• 250 g Carrot
• 1 kg Bell Peppers
• 400 g Curd
• 1 pack (200 g) Zoff Ginger-Garlic Paste
• 20 g Turmeric Powder
• - Red Chilli
• 50 g Cumin Powder
• 100 g Salt
• 1 ltr Pansari Tilsari Edible Vegetable Oil
• - Coriander Powder
• 100 g Lemon

Instructions

1. 1. Clean and cut the chicken breast into bite-sized pieces and set aside.
2. 2. Prepare a marinade by mixing curd, ginger-garlic paste, turmeric, chili powder, cumin, coriander powder, and salt.
3. 3. Coat the chicken pieces with the marinade and let it rest for at least 20 minutes.
4. 4. Cook basmati rice in boiling water until tender, drain, and keep aside.
5. 5. Heat oil in a pan and sauté diced carrots and bell peppers for 3-4 minutes until slightly softened.
6. 6. Grill or pan-fry the marinated chicken pieces until fully cooked and golden-brown on the outside.
7. 7. Mix the sautéed veggies with the cooked rice, seasoning with salt and a squeeze of lemon juice.
8. 8. Arrange the veggie rice in a bowl and top it with the grilled tandoori chicken pieces.
9. 9. Garnish with freshly chopped coriander leaves before serving.