Tandoori Chicken Bowls with Peanut Sauce

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

Meet your new favorite chicken dinner. And yes, it’s a winner. Because when it all comes together on two sheet pans in under 30 minutes, we are most definitely winning at dinner. 🙌

I don’t know about you guys, but I just had one heck of a Labor Day weekend. I’m one of those lucky kids that has a birthday on the most glorious long weekend of the year. Thanks, ma. ;) We kicked things off at a brewery on Friday, played pool at a line dancing country bar, and wound up at an impromptu Latin dance party to end the night. On Saturday, we grabbed pizza at my new favorite spot and found ourselves at a whiskey distillery drinking cocktails mixed by one of the coolest bartenders EVER. And on Sunday, I thought I was going to get brunch but instead I wound up at a surprise birthday grill out.

Needless to say, after all of that birthday fun, I’m ready to restore some balance to my body with a normal meal. And by normal I mean a meal that doesn’t include pizza, wine, hot dogs, or chocolate. 😂  It’s time for my responsible, newly 27-year-old self to show up on the scene with this healthy, balanced chicken dinner recipe. TANDOORI chicken dinner. With chickpeas, potatoes, and my new favorite sauce. 😍

Are you ready to meet your new favorite dinner? All we have to do is turn on the oven, prep two baking sheets, season the chicken, chickpeas, and potatoes, and bake everything. Meanwhile, we can let the rice (or quinoa!) cook and mix up the most bomb peanut sauce EVER to drizzle over top. Don’t skip the peanut sauce, trust me. You’re going to be pouring it on everything.

That’s it! Just like that, you have dinner on the table. Or you just meal prepped your lunches for the next 3-5 days. Either way, you are winning at life.

A quick note on the versatility of this recipe. It’s COMPLETELY customizable. Meaning that if you don’t eat chicken, you can substitute tofu, or fish, or even a mixture of veggies!

Tandoori Chicken Bowls with Peanut Sauce

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

• Author: The Fitchen
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 minutes
• Yield: 4
• Category: Dinner

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!

Nutrition

• Calories: 435
• Sugar: 11 g
• Sodium: 1234 mg
• Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 6 g
• Protein: 32 g
• Cholesterol: 55 mg

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