Stovetop, Frying pan, Pot (small), Knife
Pat the chicken dry with a paper towel & cut into 1-inch pieces.
Heat a drizzle of oil in a pan over medium-high heat. Add the chicken & season with salt. Cook, stirring the chicken for 5-7 min.
Wash the cucumber & cut it in half lengthwise. Slice into half-moons.
Peel & thinly slice the onion.
In a bowl, combine cucumbers, onions, a drizzle of olive oil, salt & pepper. Mix it all together.
When the chicken has a nice sear on all sides, reduce the heat & add tandoori sauce. Stir & simmer for 2 min, until sauce coats the chicken.
In a microwave-safe bowl, cook the rice according to package instructions.
On a plate, add rice, tandoori chicken, veggies & Greek yogurt. Season with salt & pepper if desired. Garnish with fresh cilantro if you have. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Tandoori Chicken Rice Bowl" contains 690 Energy, 20 g of Fat, 81 g of Carbohydrates, 44 g of Protein, 5 g of Fiber.