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Recipes - Tandoori Chicken with Cucumber Cilantro Cream

Recipe Name

Tandoori Chicken with Cucumber Cilantro Cream

Submitted by

beckyross

Recipe Description

yum

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	10	Cook Time (minutes)	15	Ready In (minutes)	25

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Ingredients
Amt.	Measure	Ingredient



6	breasts, bone removed	chicken breast halves, boneless, skinless, organic
3	tablespoons	Tandoori spice blend
2	tablespoons	olive oil, extra virgin
1/2	cucumber (8-1/4")	Cucumber, shredded, squeezed
1/2	cup	Vegan Cream Cheese
1/4	cup	coconut milk, So Delicious, unsweetened
1/3	cup	cilantro, fresh, chopped
1/2	teaspoon	sea salt
1/4	teaspoon	black pepper
1/4	teaspoon	garlic powder

Steps

Sequence	Step

1	Drizzle olive oil over cleaned and trimmed chicken breasts. Then dredge in Tandoori seasoning, coating evenly on each side.
2	Grill, presentation side down, over medium-high heat for 3 minutes.
3	Rotate each chicken breast, 90 degrees, grill 3 more minutes on the same side
4	Flip chicken breast and cook for approximately 3 more minutes or until breast has an internal temperature of 140 degrees in the thickest portion of the breast
5	Meanwhile, shred cucumber with a cheese grater. Squeeze some the juice out before using (the juice makes the sauce too watery)
6	Place vegan cream cheese in blender, along with coconut milk and seasonings
7	Fold in the cucumber and chopped cilantro.
8	Serve sauce with chicken

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