Step-by-step instructions
0/4 done- 1
Cook the chicken according to package directions. Brush with sauce and return to oven for an additional 5 minutes.
- 2
While the chicken is cooking, prep all your other elements (mix your slaw together, slice your cucumbers, etc.).
- 3
For the mint sauce, blend or pulse the ingredients through a food processor to make a smooth-ish sauce.
- 4
Serve bowls with quinoa, slaw, cucumbers, pickled red onions, and sauce over the top. It’s crispy, salty, spicy, briney, cool, and creamy. DROOL.
Crispy Chicken Tikka Bowls with Mint Sauce
by Lindsay Ostrom
Bringing you these addicting Chicken Tikka Bowls! Crispy bits of chicken tenders, crispy cucumbers, and briny pickled onions, all on a bed of fluffy quinoa with…
Step-by-step instructions
0/4 done- 1
Cook the chicken according to package directions. Brush with sauce and return to oven for an additional 5 minutes.
- 2
While the chicken is cooking, prep all your other elements (mix your slaw together, slice your cucumbers, etc.).
- 3
For the mint sauce, blend or pulse the ingredients through a food processor to make a smooth-ish sauce.
- 4
Serve bowls with quinoa, slaw, cucumbers, pickled red onions, and sauce over the top. It’s crispy, salty, spicy, briney, cool, and creamy. DROOL.
Ingredients (17)
4 pieces of crispy breaded chicken (homemade option, or store-bought)
1/2 cup tikka masala sauce (homemade option, or store-bought)
3 cups cooked quinoa
1 cucumber, sliced or diced
pickled red onion
2 cups shredded coleslaw
3 tablespoons mayo
2 tablespoons vinegar
3/4 teaspoon salt
1/4 cup mint leaves
1/4 cup cilantro leaves
1/2 cup mayo or plain Greek yogurt
1/2 teaspoon salt
juice of a lime
1 clove garlic
1 hunk of jalapeño
water to thin the sauce as needed
Ingredients(17)
4 pieces of crispy breaded chicken (homemade option, or store-bought)
1/2 cup tikka masala sauce (homemade option, or store-bought)
3 cups cooked quinoa
1 cucumber, sliced or diced
pickled red onion
2 cups shredded coleslaw
3 tablespoons mayo
2 tablespoons vinegar
3/4 teaspoon salt
1/4 cup mint leaves
1/4 cup cilantro leaves
1/2 cup mayo or plain Greek yogurt
1/2 teaspoon salt
juice of a lime
1 clove garlic
1 hunk of jalapeño
water to thin the sauce as needed
Originally from pinchofyum.com
Saved by the Recipio community