Indian Tandoori Chicken with Cauliflower Rice

Ingredients

• 1 1/2 lbs chicken thighs, boneless, skinless
• 1 cup Greek yogurt
• 2 tsp garam masala
• 1 tsp cumin
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp lemon juice
• 1 tsp salt
• 4 cups cauliflower, riced
• 2 tbsp olive oil
• 1 tsp turmeric
• 1/4 cup cilantro, chopped

Instructions

1. 1

   In a large bowl, combine the yogurt, garam masala, cumin, garlic, ginger, lemon juice, and salt. Add the chicken thighs and toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, up to 24 hours.

2. 2

   Preheat the oven to 400°F. Line a baking sheet with parchment paper. Arrange the marinated chicken thighs on the prepared baking sheet.