Tandoor Chicken Power Bowl

Directions

1. In a large bowl, combine yogurt, lemon juice, ginger, garlic, tandoori masala, cumin, coriander, cayenne pepper, oil, salt, and pepper. Add chicken pieces and toss to coat them evenly. Cover and refrigerate for at least 30 minutes, or preferably overnight for deeper flavor.
2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the marinated chicken pieces in a single layer on the prepared baking sheet. Bake for 20-25 minutes, or until chicken is cooked through and golden brown.
3. To plate this dish, prepare 10 bowls and create a base of ½ cup (125 mL) rice and ½ cup (125 mL) lentils. Top with spinach, cucumber, and tomatoes. Finish with 2 oz (60 mL) raita, half of a naan, 2 oz (60 g) tandoori chicken, 1 oz (30 g) of queso fresco, and cilantro.

*To Prepare the Raita: In a medium bowl, whisk together yogurt, cucumber, mint, cilantro, cumin, salt, and pepper. Cover and refrigerate until ready to serve.