Tandoori Chicken with Basmati Rice and Cucumber Salad
Spiced tandoori-marinated chicken breast served with fragrant basmati rice and a refreshing cucumber-tomato salad, finished with a lime-yogurt drizzle.
Tandoori Chicken with Basmati Rice and Cucumber Salad is a dinner recipe ready in about 38 minutes. Each serving has approximately 1008 kcal, 78g protein, 111g carbs, 26g fat. It fits a high-protein diet.
Mix half of the Greek yogurt with garam masala and lime juice to create a marinade.
Coat the chicken breast with the marinade and let sit for 15 minutes if time permits.
Grill or pan-sear the chicken over medium-high heat for 6-7 minutes per side until cooked through.
Dice the cucumber and tomato, then combine in a bowl with the remaining lime juice and olive oil to make a fresh salad.
Warm the basmati rice and place in a bowl.
Slice the cooked chicken and arrange on top of the rice.
Serve the cucumber-tomato salad on the side, and top the chicken with a dollop of remaining Greek yogurt.
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