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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.
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!
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.