Tandoori Chicken Quinoa Bowl Recipe

About this recipe

This Tandoori Chicken Quinoa Bowl is a delightful fusion of Indian flavors and wholesome ingredients. Succulent chicken thighs are marinated in a yogurt-based tandoori spice mix, giving them a smoky, tangy flavor when grilled to perfection. Served over fluffy, nutty quinoa, this dish is elevated further with a mix of sautéed carrots and fresh cucumber slices, adding vibrant color and crunch. Packed with protein from the chicken and quinoa, this meal is ideal for gym-goers looking for a satisfying post-workout dinner. The preparation is straightforward, and the combination of tender chicken, herby quinoa, and crisp veggies creates a balanced and nourishing dish. Whether you're fueling up for a workout or enjoying a comforting evening meal, this recipe is bound to become a favorite in your kitchen. Easy to batch cook and perfect for meal prep, it's a versatile and flavorful option for any busy weeknight!

Ingredients

• NaN Fresh Halal Chicken Oyster Thigh Skinless & Boneless
• - Forest Whole Foods Organic White Quinoa
• 450G Onken Natural Set Yogurt
• 240G Spice Kitchen Curry Blend Trio, 240G
• 100 G Jumbo Garlic 100g
• 250 Ml Trs Lemon Juice 250Ml
• 4 Pack Fresh Carrots - Pack Of 4
• 1 Piece Cucumber 1Pc
• - Biona Capers In Olive Oil
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. Wash and pat dry the chicken thighs, then cut into bite-sized pieces for easier cooking.
2. 2. In a bowl, mix yogurt, curry blend, minced garlic, lemon juice, salt, and pepper to prepare the marinade.
3. 3. Add the chicken pieces to the marinade, coating them thoroughly, and refrigerate for 20 minutes.
4. 4. Rinse quinoa under cold water, then cook in boiling water for about 15 minutes until tender.
5. 5. Preheat a skillet or grill pan over medium heat and drizzle with olive oil.
6. 6. Cook the marinated chicken pieces in the skillet, flipping occasionally, until fully cooked and charred edges form.
7. 7. Dice the carrots and cucumber into bite-sized pieces for the veggie side of the bowl.
8. 8. In another pan, lightly sauté the carrots with olive oil, salt, and pepper until slightly tender.
9. 9. Arrange cooked quinoa in bowls, then layer tandoori chicken and sautéed carrots on top.
10. 10. Add fresh cucumber slices for a refreshing crunch and additional texture.
11. 11. Drizzle any leftover marinade (boiled separately) over the chicken for extra flavor.
12. 12. Serve warm with a wedge of lemon for an extra zesty finish.