Tandoori Bowl
Serves
2
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
½ head cauliflower, cut into florets
3.5 oz (100 g) chickpeas, drained
10.6 oz (300 g) boneless, skinless chicken breast
1 red onion, sliced in wedges
2 tbsp olive oil
¾ tsp salt
½ tsp black pepper
2 tbsp garam masala spice
8.5 oz (240 g) cooked white basmati rice
2 servings, Cilantro & Mint Chutney
Nutrition
(Per Serving)
Calories
653
Fats
21 g
Protein
47 g
Carbs
71 g
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with baking paper.
- Place the cauliflower, chickpeas, chicken, and onion on the baking sheet and drizzle with olive oil. Season with salt, pepper, and garam masala spice, and stir to combine.
- Place the baking sheet in the oven and cook for 25 minutes, removing halfway through to give the ingredients a quick mix.
- Serve over rice with the Cilantro and Mint Chutney.