Indian Tandoori Chicken with Coconut Basmati Rice

Ingredients

• 2 pieces Chicken breast, 6 oz each, boneless, skinless
• 0.5 cup Greek yogurt, full-fat, plain, divided
• 2 tbsp Tandoori spice blend, paprika, cumin, coriander, ginger, garlic, turmeric, garam masala
• 2 tbsp Lemon juice, fresh squeezed
• 3 whole Garlic cloves, minced
• 1 tbsp Fresh ginger, minced
• 0.75 cup Basmati rice, uncooked
• 0.25 cup Coconut milk, canned, full-fat
• 1.25 cups Vegetable broth, low-sodium
• 0.5 whole Cucumber, diced
• 0.75 cup Cherry tomatoes, halved
• 0.25 whole Red onion, finely minced
• 3 tbsp Fresh cilantro, chopped
• 1 tbsp Olive oil, for searing
• to taste pinch Salt and black pepper, season throughout

Instructions

1. 1

   Combine 1/3 cup Greek yogurt, tandoori spice blend, lemon juice, minced garlic, and fresh ginger in a bowl to create the marinade.

2. 2

   Coat chicken breasts evenly with marinade, place in a zip-top bag, and refrigerate for at least 4 hours or overnight.