Tandoori chicken with turmeric veggie rice
Meal prep this for a damn tasty meal loaded with veggies and health boosting spices.
Unless you have the chopping skills of a michelin star chef using a food processor is going to save alot of time.
PREP - Food processor - 5 mins - chopping - more time!
COOK - 35 minutes
600g Chicken, thighs - skinless and boneless
3x large carrots
300g Brown rice, basmati, boiled
1 whole Broccoli
1 whole Cauliflower
1 large red onions
1 can (240g) chick peas
3x tablespoon Turmeric
3x tablespoon Tandoori spice mix
3x tablespoon Garlic
3x tablespoon Cumin
3x tablespoon Coriander
Coat the chicken in the tandoori spice mix
Place on grill pan
Chop all veg into bite size pieces and blitz in a food processor until rice size
Put in a large bowl and mix with chickpeas, turmeric, cumin and coriander
Wash rice in water and rinse - place in a pan and cook as per packet instructions (if using pre cooked packet rice just whack it in with the veggies)
Bring the rice to the boil and cook as per instructions (roughly 15 minutes)
Get two large non stick pans and place the garlic with some coconut oil in both.
Pour half the veggie mix into each pan and start to fry off.
Pour a little water on the veggies. Keep moving to ensure all the veg is cooked. Will take around 10 minutes.
Place the chicken under a hot grill for 6 minutes each side
Pour the cooked rice into the veggies and mix
Can add fresh herbs if you have them
This makes 6-8 portions depending on how big you want them!
6 portions is 35g protein, 33g carbs, 12g fat, 10g fibre
8 portions is 25g protein, 25g carbs, 9g fat, 7g fibre
Top with some cucumber raita (not included in macros) - 80 calories per serving