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!
Servings 4 servings
Ingredients
For Chicken:
- 3 large boneless skinless chicken breasts, cut into 1 1/2" cubes
- 1 ½ 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
- ¼ 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:
- Dice chicken and set aside
- 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.
- When ready to cook, place chicken on skewers (discard extra marinade)
- Clean and spray grill, preheat grill to 375 degrees
- 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:
- 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
- Place olive oil in a pan and place on medium heat
- When olive oil is hot but not smoking add cauliflower rice
- Cook for 6 minutes, stirring frequently
- Sprinkle with sea salt and pepper
- Plate cauliflower rice, top with chicken, then mango chutney. Garnish with lime wedges