Whole30 Chicken Tandoori Sandwich
Elevate your lunch game with this flavorful Whole30 Chicken Tandoori Sandwich, a mouthwatering fusion of bold Indian spices and wholesome ingredients. Tender, perfectly marinated chicken thighs are baked to juicy perfection and lightly charred for authentic tandoori flavor. Served between crisp Romaine lettuce leaves or Whole30-compliant bread, this sandwich is packed with vibrant toppings like thinly sliced red onions, fresh cucumber, and a sprinkle of chopped cilantro for a refreshing crunch. Gluten-free, dairy-free, and Paleo-friendly, this recipe is perfect for those following the Whole30 program or simply looking for a healthy, guilt-free meal. Ready in just under an hour, it’s ideal for meal prep or an easy weeknight dinner.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 0.5 cup full-fat coconut milk
- 2 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons compliant oil (olive or avocado)
- 6 pieces Romaine lettuce leaves or Whole30 compliant bread
- 1 red onion, thinly sliced
- 1 cucumber, thinly sliced
- 0.25 cup fresh cilantro, chopped
Instructions
In a medium bowl, combine coconut milk, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, paprika, turmeric powder, cayenne pepper, sea salt, and black pepper to form a marinade.
Add the chicken thighs to the marinade, turning to coat each piece thoroughly. Cover the bowl and refrigerate for at least 2 hours, or overnight for best flavor.
Preheat the oven to 400°F (200°C).
Remove the chicken from the marinade and place it on a baking sheet lined with parchment paper.
Drizzle compliant oil over the chicken thighs.
Bake in the preheated oven for 25-30 minutes or until cooked through and slightly charred on the edges. The internal temperature should reach 165°F (75°C).
Let the chicken rest for 5 minutes, then slice it into thin strips.
To assemble the sandwich, place a piece of Romaine lettuce or a compliant bread slice as the base.
Top with a portion of sliced tandoori chicken, a few slices of red onion, cucumber, and a sprinkle of fresh cilantro.
Cover with another piece of lettuce or a slice of compliant bread and serve immediately.
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.4 g | 140% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2796 mg | 122% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 10.7 g | ||
| Protein | 129.0 g | 258% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 317 mg | 24% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2695 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
