Description
Bold, colorful bowls filled with crispy chicken tikka, fluffy quinoa, crunchy fresh veggies, and a cool, creamy mint sauce that brings everything together.
Ingredients
Scale
- 1 pound chicken thighs, boneless and skinless
- 1 cup plain yogurt
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked quinoa
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 cucumber, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 cup fresh mint, packed
- 1/4 cup mayonnaise
Instructions
- Preheat the oven to 425°F or heat a skillet over medium-high heat.
- In a bowl, mix yogurt, lemon juice, garlic, ginger, garam masala, cumin, paprika, turmeric, salt, and black pepper. Add the chicken and coat well. Marinate for at least 2 hours.
- Line a baking sheet with parchment or lightly oil your skillet.
- Arrange chicken pieces in a single layer, leaving space between them.
- Roast or pan cook for 20 to 25 minutes until cooked through and crispy.
- Blend fresh mint, mayonnaise, a splash of lemon juice, and a pinch of salt until smooth to make the mint sauce.
- Build bowls with quinoa, red cabbage, carrots, cucumber, red onion, chicken, and drizzle with mint sauce. Serve and enjoy.
Notes
- Marinate the chicken overnight for deeper flavor.
- Use a high heat to ensure crispy chicken edges.
- Chill the mint sauce before serving for best contrast.
- Dry your vegetables to keep them crisp and fresh.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 33g
- Cholesterol: 95mg
Keywords: chicken tikka bowl, mint sauce, healthy dinner, crispy chicken, quinoa bowl, Indian-inspired, meal prep, gluten free