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
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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.

Grilled Chicken Salad with Edible Flowers

Grilled Chicken Salad with Edible Flowers
Grilled Chicken Salad with Edible Flowers

Hello from Barcelona! My husband and I arrived into Barcelona last week, and it's been fun exploring the city. The weather has been nice--very much like back home in California....mild nights and warm days. Autumn is now starting to make itself known. The days are getting shorter and each new day is crisper than the day before it. The leaves of the trees are starting to change and fall to the floor.

If there is one thing I'm noticing throughout Europe is that Europeans eat well. And, when I mean well, it's the quality of the ingredients. Everything is much more flavorful than in the U.S. It might be also because Europeans stick to seasonal produce. Our first day of checking into out Airbnb, I decided to go grocery shopping at the central market, Mercat de L'Abaceria Central. Boy, was that an experience! It's very much like the famous La Boqueria, but less crowded with tourists.

I picked up a bunch of different fruits and vegetables, cheese, and cured hams. After returning home, I was inspired to get into the kitchen and prepare a few tapas. This trip to the market reminded me how happy I was to be in a country where I know the language, and how difficult it was to get groceries while in Germany. My first shopping experience in Berlin had been interesting, to say the least. Not knowing what words meant and going by pointing and nodding and sticking to the obvious things. But, one of my favorite dishes in Germany was a simple grilled chicken salad with edible flowers.

It’s not uncommon to see flower petals used in salads, teas, and as garnish for desserts. These Garlic Flowers were very delicious and added a pop of color to my salad. They added a slight spicy and tangy flavor with a garlic aroma. If you are looking to add edible flowers to your salads, places like Whole Foods and Trader Joes sell them in the bagged salad section and boxed herbs. This salad is so easy to make and included the most season produce. Hopefully, it inspires you to make this for your next meal.

Grilled Chicken Salad with Edible Flowers
Grilled Chicken Salad with Edible Flowers
Grilled Chicken Salad with Edible Flowers
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Grilled Chicken Salad with Edible Flowers

What You'll Need

1 box of Spring Mix Salad

2 tomatoes

10 edible flowers

4 crimini mushrooms, sliced

1/2 tablespoon balsamic vinegar

2 skinless chicken breast

Olive oil

Seasoning: Oregano, Basil, Thyme, Pepper, Salt

What You'll Need To Know

Season the two pieces of chicken breast with the seasoning. After you'll want to place the grill pan on the stove and turn the heat to medium-high. Brush the grill pan with olive oil using a pastry brush and place the chicken in the pan. Cook the chicken breasts without moving them for about five minutes, until the undersides develop golden brown grill marks. Flip the chicken breasts using a pair of tongs and cook on the second sides for another five minutes. Use an internal meat thermometer to check the chicken for doneness. Remove the chicken from the grill pan when the internal temperature reaches 165 degrees Fahrenheit. Slice the chicken breast, ready for plating.

In a bowl, toss the salad mix, mushrooms, and tomatoes, with a dash of pepper, salt and balsamic vinegar. Plate your salad, add the chicken and garnish with flowers. Enjoy!

Recipe makes 2 servings.