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Tandoori Chicken Skewers with Mango Chutney and Cauliflower Rice (Paleo-Whole30)

A paleo/whole 30 version of Chicken Tandoori Skewers! Served with a mango chutney atop cauliflower rice. This recipe is a family favorite!

Course dinner
Cuisine Indian
Keyword easy dinner recipe, Paleo, Whole30 recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 58 minutes
Servings 4 servings
Author Linda Spiker

Ingredients

For Chicken:

  • 3 large boneless skinless chicken breasts, cut into 1 1/2" cubes
  • 1 1/2 cups yogurt I use coconut yogurt to keep this recipe dairy free
  • 2 Tablespoons curry powder
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon cayenne
  • 1 teaspoon garlic powder
  • Juice and zest of one small lemon

Mango Chutney:

  • 1 large ripe mango peeled and diced
  • 1/4 cup red onion finely diced
  • Juice of half a lime use the other half for garnish
  • 1 tablespoon chopped cilantro plus more for garnish if desired
  • 3 springs fresh mint chopped

Cauliflower Rice:

  • 6 cups 'riced' cauliflower store bought or see instructions in blog post for making your own
  • 2 tablespoons olive oil
  • Sea salt and pepper to taste

Instructions

For Chicken:

  1. Dice chicken and set aside
  2. In a bowl mix yogurt, spices, and lemon juice/zest, add diced chicken, cover and place in fridge for at least 30 minutes or overnight. The longer you marinate the more tender the chicken will be.
  3. When ready to cook, place chicken on skewers (discard extra marinade)
  4. Clean and spray grill, preheat grill to 375 degrees
  5. When grill is hot, add chicken skewers and cook for 18 minutes, turning every 4-5 minutes

While skewers cook, prep chutney make cauliflower rice:

  1. Peel and dice mango and onion, toss with chopped cilantro and mint, drizzle with juice from half a lime (cut the other half into wedges) and set aside
  2. Place olive oil in a pan and place on medium heat
  3. When olive oil is hot but not smoking add cauliflower rice
  4. Cook for 6 minutes, stirring frequently
  5. Sprinkle with sea salt and pepper

  6. Plate cauliflower rice, top with chicken, then mango chutney. Garnish with lime wedges