Tandoori Chicken and Cauliflower Rice Bowl

Recipe adapted from Fit Foodie Lulu.

Ingredients:

Chicken Marinade:

• 1 1/2 lbs. chicken tenders
• 1/3 c. Greek yogurt
• 1 TBSP lemon juice
• 4 garlic cloves, minced
• 1 TBSP ginger paste
• 1 1/2 tsp. garam masala
• 1 1/2 tsp. kashmiri chili powder
• 1 tsp. coriander
• 1 tsp. cumin
• 1 tsp. salt
• 1/2 tsp. turmeric

Cauliflower Rice:

• 2 10 oz. bags of frozen cauliflower rice, defrosted
• 2 tsp. olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 TBSP ginger paste
• 1/2 tsp. turmeric
• 2 tsp. cumin seeds
• 1 tsp. salt

Tomato Cucumber Salad:

• 1 1/3 c. cherry tomatoes, halved
• 1 cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• 1/2 tsp. garam masala
• 1/2 tsp. salt
• 3 TBSP cilantro, chopped
• 3 TBSP mint, chopped
• 1 TBSP lemon juice
• 1/3 c. cashews

Mint Sauce:

• 2/3 c. Greek yogurt
• 1/2 c. packed mint leaves
• 1/3 c. cilantro
• 1 jalapeno
• 1 TBSP lemon juice
• 1/2 tsp. salt

Directions:

1. Marinate Chicken: In a bowl mix yogurt through turmeric and then add the chicken and and toss to combine. Marinate for at least 2 hours.
2. Prepare Mint Sauce: To a blender or food processor add the yogurt through salt along with a few Tablespoons of water and blitz until smooth. Refrigerate until ready to eat.
3. Cauliflower Rice: Heat a sauté pan over medium heat; add the olive oil, and when hot add the onion and sauté until softened, about 5-6 minutes. Then add the garlic, ginger, turmeric, salt, and cumin seeds and sauté for another 1 minute. Add the defrosted cauliflower rice and continue sauteing until the rice is tender.
4. Air Fry Chicken: Heat air fryer to 400F. Add chicken and cook for 10 minutes, or until done. Cook in batches, if necessary.
5. Salad: In a serving bowl, combine tomatoes through lemon juice and toss to combine. Top with cashews.