Tandoori Grilled Chicken over
green onion Cauliflower Rice and Easy Raita
Ingredients for Tandoori
Seasoning mix
1 tbsp. ground ginger
1 tbsp. ground cumin
1 tbsp. ground coriander
1 tbsp. paprika
1 tbsp. turmeric
1 tsp. salt
1-2 tsp. cayenne pepper
Instructions
Add all to a bowl and stir to combine.
Ingredients for Chicken
1 cup 0% plain Greek yogurt
2 tbsp. canola oil
2 tbsp. Tandoori Spice mix
2 lbs. boneless skinless chicken tenders
1 large zip lock bag
Instructions
Add all ingredients to large zip lock bag, and mush together to combine
(super technical right?). Let marinade
for anywhere between 1 hour and overnight.
Grill until chicken is 165 degrees with your meat thermometer.
Ingredients for Easy Raita
1 cucumber, pealed and seeded, cut into a large dice or match sticks
1-2 carrots, peeled and cut into large dice or match sticks
3 radishes, cut into a large dice or match sticks
½ jalapeno seeded and finely diced
1 small plain 0% Greek yogurt
Salt and pepper
Instructions
Combine all ingredients in a bowl. Season to taste with salt and
pepper. Serve with tandoori
Chicken.
For the cauliflower rice, simply
prepare as directed on the bag and add thinly sliced green onions
throughout. You can do this with regular
rice, brown rice, or quinoa as well. Or
serve the chicken and raita over mixed greens with a squeeze of lemon and
drizzle of olive oil for a no carb solution!
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