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Tandoori Bowl

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Chicken Tandoori Bowl

Serves 4

This is a fresh and flavorful dish that is not only healthy, but also incredibly delicious. Healthy eating doesn’t have to be complicated, it just has to stimulate your taste buds. Unleash your Inner Contagiously Positive by spending some time in the kitchen making a meal to nourish your body.


For a vegetarian option, you can replace the chicken with one block of extra firm tofu.


Marinated Chicken Ingredients

4 large grass-fed chicken breasts (boneless or bone-in is up to you)

½ cup plain yogurt (I like Greek yogurt for its thickness)

2 cloves of garlic, chopped

1 tablespoon curry powder

1 tablespoon ground coriander

1 teaspoon ground ginger

Pinch of sea salt

Black pepper to taste


Yogurt (Raita) Ingredients

½ cup plain yogurt

1 tablespoon fresh lemon juice

3 tablespoons freshly chopped mint

¼ cup chopped cucumber

Sea salt and pepper to taste


Rice Ingredients

2 cups water

1 cup long grain brown rice

2 tablespoons coconut oil

1 teaspoon ground cumin

1 large zucchini, roughly diced

2 cups roughly chopped spinach (fresh or frozen if fresh is out of season)

1 cup frozen edamame beans (that have already been shelled), defrosted (or peas)

Sea salt and pepper to taste

1 tablespoon ground coriander (optional)



1 lime & freshly chopped mint for garnish at end



Place chicken in an ovenproof dish, skin (or smooth side) up.


In a medium bowl mix together all ingredients for the marinade. Pour over the chicken. Let marinate for 30 minutes.


Preheat oven to 375 degrees F. Once heated, place chicken into oven and let bake for 30 minutes or until cooked through.


While the chicken is cooking, combine all the yogurt (raita) ingredients. This can sit while the chicken cooks to allow all the flavors to mesh together.


Once you prepare the raita, move on to the rice. In a medium pot, brings 2 cups of water to a boil. Once boiled, add the rice, stir, cover and reduce heat to low (a gentle simmer). Cook the rice until the water is fully absorbed, approximately 12-15 minutes. Remove from heat and let sit, covered.


In a large skillet, melt and heat the coconut oil over medium-high heat. Add the cumin and stir around the pan to release the flavors. Stir in the zucchini and cook until a golden brown, approximately 10 minutes. Then add the spinach and edamame beans and cook for another 5 minutes until the spinach has wilted. Add in the cooked rice and toss together. Season with sea salt and pepper to taste.


Remove chicken from oven. 1 large chicken breast can be cut in half to make two meals.


To create your bowls, divide the rice among bowls, top each bowl with chicken and a big spoonful of the yogurt (raita). If using, add a squeeze of lime juice to each dish and top with freshly chopped mint.

Similar Recipes 

Bok Choy Rice Bowl

Vermicelli Soup Bowl

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© 2014 Contagiously Positive
All rights reserved
Website by Monolith Digital