Whole30 Chicken Tandoori Sandwich

Experience the vibrant flavors of India in this Whole30 Chicken Tandoori Sandwich, a healthy and satisfying twist on a classic favorite. Marinated in a rich blend of coconut milk, fresh ginger, garlic, and warming spices like cumin, coriander, and turmeric, tender baked chicken thighs take center stage in this recipe. Layered with crisp cucumber, tangy red onion, and fragrant cilantro on a base of crisp Romaine lettuce or Whole30-compliant bread, this sandwich is as wholesome as it is flavorful. Perfect for meal-prep or a quick lunch, it’s a hearty yet guilt-free meal option that’s dairy-free, gluten-free, and paleo-friendly. Transform your lunchtime routine with this nourishing and bold fusion creation!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Preheat the oven to 400°F (200°C).

Step 4

Remove the chicken from the marinade and place it on a baking sheet lined with parchment paper.

Step 5

Drizzle compliant oil over the chicken thighs.

Step 6

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).

Step 7

Let the chicken rest for 5 minutes, then slice it into thin strips.

Step 8

To assemble the sandwich, place a piece of Romaine lettuce or a compliant bread slice as the base.

Step 9

Top with a portion of sliced tandoori chicken, a few slices of red onion, cucumber, and a sprinkle of fresh cilantro.

Step 10

Cover with another piece of lettuce or a slice of compliant bread and serve immediately.

Nutrition Facts

Serving size	(1079.6g)

Amount per serving	% Daily Value*
Calories	1614.3

Total Fat 109.4g	0%
Saturated Fat 43.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 567.0mg	0%
Sodium 2796.3mg	0%
Total Carbohydrate 36.7g	0%
Dietary Fiber 15.9g	0%
Total Sugars 10.7g
Protein 129.0g	0%

Vitamin D 31.8IU	0%
Calcium 317.4mg	0%
Iron 17.7mg	0%
Potassium 2694.7mg	0%

*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.

Source of Calories

Fat: 59.8%

Protein: 31.3%

Carbs: 8.9%