Tue, 25 February 2025
Ingredients:
For the Tandoori Chicken:
· 2 chicken breasts, sliced into strips
· 3 tbsp Greek yogurt
· 1 tbsp tandoori spice mix (or a mix of paprika, cumin, coriander, turmeric, chili powder)
· 2 cloves garlic, minced
· 1 tsp ginger, grated
· 1 tbsp lemon juice
· 1 tbsp olive oil
· Salt to taste
For the Salad Bowl:
· 2 cups mixed salad leaves (lettuce, spinach, or rocket)
· ½ cup cherry tomatoes, halved
· ½ cucumber, sliced
· ½ red onion, thinly sliced (or pickled onions)
· ½ red bell pepper, sliced
· ½ avocado, sliced
· ½ cup cooked quinoa or brown rice (optional for a more filling bowl)
· 2 tbsp pomegranate seeds (optional, for sweetness)
For the Mint Yogurt Dressing:
· 4 tbsp Greek yogurt
· 1 tbsp fresh mint, finely chopped
· ½ tsp cumin powder
Method
Marinate the Chicken – In a bowl, mix yogurt, tandoori spices, garlic, ginger, lemon juice, olive oil, and salt. Add the chicken and coat well. Marinate for at least 30 minutes (or overnight for more flavour).
Cook the Chicken – Heat a grill pan, regular pan, or oven to 200°C (400°F). Cook the chicken for 5-6 minutes per side until charred and fully cooked. Let it rest before slicing.
Make the Mint Yogurt Dressing – Mix Greek yogurt, mint, cumin, lemon juice, and salt in a small bowl.
Assemble the Bowl – Arrange salad leaves, cherry tomatoes, cucumber, red onion, bell pepper, avocado, and quinoa/brown rice in a bowl. Add sliced tandoori chicken on top.
Drizzle & Serve – Spoon over the mint yogurt dressing, sprinkle with pomegranate seeds, and enjoy a fresh, spicy, and cooling meal!
