Tandoori Spiced Chicken with Brown Rice and Sweet Potato

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Irresistible, tangy and fragrantly spiced, this Tandoori Spiced Chicken with Brown Rice and Sweet Potato is a perfect weeknight dinner meal and weekday lunch. Once you have stocked up on spices at the supermarket, they will last you forever and you can use them for a variety of meals.

If you don’t want to use brown rice, you can also use quinoa, which is a great wheat-free alternative to other grains and is an amazing source of protein, containing all nine essential amino acids.

For a quick meal prep, I recommend cooking your brown rice or quinoa ahead of time, as well as, the sweet potato.

Tandoori Spiced Chicken and Brown Rice with Sweet Potato

Tandoori Spiced Chicken and Brown Rice with Sweet Potato

What You’ll Need

6 boneless, skinless chicken thighs
1/4 cup roughly chopped peeled fresh ginger
1 1/2 tablespoon sweet paprika
sea salt, to taste
1 teaspoon garlic powder
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon ground cardamom
1/8 teaspoon cayenne pepper
6 bay leaves, crumbled
4 cloves garlic, roughly chopped
1/4 cup water
1 1/2 cups cooked brown rice
1 sweet potato, diced
1 tablespoon coconut oil
salt, to taste
pepper, to taste

What You’ll Need To Know

Preheat oven 450 degrees. In a mixing bowl, add the sweet potato, salt, pepper and coconut oil, massaging the sweet potato with the coconut oil to evenly coat. Place sweet potato in a shallow baking dish and roast for 25-30 min.

Arrange chicken in a wide, shallow dish. Put the ginger, paprika, 1 teaspoon of the salt, garlic powder, cinnamon, cloves, cardamom, cayenne, bay leaves, garlic, onion and 1/4 cup water into a blender, and purée until smooth. Pour over chicken, tossing to coat. Cover and chill for 8 hours or overnight.*

Place in preheated oven and immediately reduce heat to 350°F. Bake for 25 to 30 minutes, basting occasionally. Increase heat to 400°F for the last 10 minutes of cooking to brown chicken.

Plate with 1 cup brown rice, 1/2 cup sweet potato, and 1 chicken thigh.

* If you are crunched on time, you can cook the chicken after 10 minutes of being marinated. But, the longer it sits in the marinade , the better!

Recipe makes 6.

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Hi, I’m Valerie!

I'm an Integrative Nutrition Health Coach and Registered Yoga Teacher (RYT-200), offering guidance to high achievers in aligning their lifestyle with well-being through daily wellness and self-care routines, promoting balance and harmony. Join me at Wellness Bum for tips on living well, and consider subscribing to my newsletter or booking a coaching session.