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Tandoori Chicken Bowls with Peanut Sauce

Tandoori Chicken Bowls with Peanut Sauce – Absolute FAVORITE chicken meal prep recipe. The flavors are so good and it's so easy to make.

This tandoori chicken bowl recipe is loaded with bold, savory Indian flavor. Perfect for meal prep!

Ingredients

1 pound chicken breast

1/2 Tablespoon olive oil

2 teaspoons paprika

1 teaspoon ginger powder

1 teaspoon turmeric

1 teaspoon coriander

1 teaspoon cumin

1 teaspoon cayenne (use less if you’re not a fan of spice)

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

1 – 15 oz. can chickpeas, drained and rinsed

3 cups yukon gold potatoes, chopped into 1″ cubes

1 Tablespoon olive oil

1 teaspoon curry powder

1 teaspoon chili powder

1/2 teaspoon cayenne

1/2 teaspoon sea salt

1/2 teaspoon pepper

Peanut Sauce

1/4 cup creamy peanut butter

3 Tablespoons tamari or soy sauce

3 Tablespoons warm water

2 Tablespoons lemon juice

2 Tablespoons rice wine vinegar

1 1/2 Tablespoon honey

1 Tablespoon sriracha

1 teaspoon red chili flakes

Instructions

Preheat the oven to 375º and line two baking sheets with parchment paper.

Place the chicken breasts on the parchment. Drizzle with oil and then sprinkle on seasonings.

Spread chickpeas and potatoes on the other baking sheet. Drizzle with oil and season.

Place both baking sheets into the oven and bake for 20 minutes, At the halfway point, flip the chicken breasts and give the potatoes and chickpeas a quick toss.

While everything is in the oven, you have time to make rice or quinoa if desired!

Meanwhile, add all of the ingredients for the peanut sauce in a mason jar. Shake thoroughly until well-combined. You could also combine with a bowl and whisk or a blender.

Remove both sheet pans from the oven. Serve over rice, quinoa, or salad greens and top with peanut sauce.

Notes

1 cooked 1 cup of basmati rice to serve as the base for the chicken and potatoes. Quinoa, brown rice, or salad greens would all be delicious as well!

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