Broiled cauliflower helps bulk up these rice bowls, stretching 2 chicken breasts to feed 4 people.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Tandoori Chicken and Cauliflower Rice Bowl
Total:
1 hr 5 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 5 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Sandwich the chicken breasts between two pieces of plastic wrap and pound them out until just under 1/2-inch thick all over. Whisk together 1 cup of the yogurt, 1 tablespoon of the lemon juice, 2 teaspoons of the curry powder, 1 teaspoon of the grated ginger, 1/2 teaspoon of the grated garlic and 2 teaspoons salt in a medium bowl. Transfer half of the yogurt marinade to another medium bowl. Cut 5 diagonal shallow slits on both sides of each chicken breast and place them in one of the bowls. Place the cauliflower florets in the other bowl. Toss both to coat, and then marinate at room temperature for 15 minutes.

Melt the butter in a large saucepan set over medium heat. Add the rice, the remaining 1 teaspoon curry powder, 1 teaspoon ginger and 1 teaspoon garlic, and stir until fragrant and the rice is yellow, about 1 minute. Add the tomato paste and stir for about 30 seconds. Add 2 3/4 cups water, the lemon zest strips and 1 tablespoon salt. Bring to a boil, and then reduce the heat to low. Give the rice a quick stir to scrape up any bits stuck on the bottom. Cover and cook until the rice is tender and absorbs the liquid, 20 minutes. Remove from the heat, then fluff the rice with a fork and cover again for 5 minutes. Then remove and discard the lemon zest.

Mix together 1 tablespoon of the cilantro, the cucumber, the remaining 1 cup yogurt, 1 tablespoon lemon juice and 1 teaspoon salt in a medium bowl.

Preheat a broiler with a rack set 4 inches from the heating element. Line two small baking sheets or skillets with foil. Place the chicken on one baking sheet and the cauliflower on the other. Broil until the chicken is charred in spots, firm and has no visible pinkness inside, and the cauliflower is charred and tender, 10 to 12 minutes, flipping the chicken and tossing the cauliflower halfway through. Slice the chicken breasts and sprinkle lightly with salt.

Divide the rice among four bowls. Top each with some chicken, cauliflower, cucumber-yogurt sauce, lemon wedges and the remaining chopped cilantro.

More from:

Smart Shopping

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Chicken and Rice Casserole

Recipe courtesy of Food Network Kitchen

Simple, Perfect Chili

Recipe courtesy of Ree Drummond

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Caribbean Chicken

Recipe courtesy of Guy Fieri

Coconut Rice

Recipe courtesy of Sandra Lee

Lebanese Lentils, Rice and Caramelized Onions (Mujadara)

Recipe courtesy of Aarti Sequeira

Spicy Cauliflower Stir-Fry

Recipe courtesy of Ree Drummond

Citrus Chicken

Recipe courtesy of Guy Fieri

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.