Name: Tandoori Chicken Bowls
Cook time: 45 minutes
Total time: 45 minutes
Yield: 4 servings
Ingredients: ½ cup plain whole-milk Greek yogurt; 2 tsp. tomato paste; 1½ tsp. paprika; 1 tsp. ground coriander; 5 tsp. kosher salt, divided; 1½ lb. skinless, boneless chicken breasts, cut into 2" pieces; ¼ cup plus 2 Tbsp. grapeseed or vegetable oil, divided; 1 medium butternut squash (about 2 lb.) peeled, cut into 1" pieces; 6 scallions, thinly sliced; 6 Tbsp. fresh lime juice; 2 Tbsp. finely chopped peeled ginger (from one 3" piece); 3 cups cilantro leaves with tender stems; plus more for serving (optional); Steamed rice (for serving)

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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Michelle Gatton

This prep-ahead dinner can be served layered in bowls or deconstructed for picky eaters with the ginger, scallions, and cilantro sauce on the side.

Recipe notes

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