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Indian Chicken

Tandoori Chicken with Quinoa Pilaf and Roasted Brussels Sprouts

Name: Tandoori Chicken with Quinoa Pilaf and Roasted Brussels Sprouts
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Indian
Ingredients: 4 pound boneless, skinless chicken thighs; 1 cup plain yogurt; 1 pound Brussels sprouts; 1 red onion; 3 clove fresh garlic; 1 inch fresh ginger; 1 lemon; 2 cup quinoa; 1 tablespoon vegetable oil; 2 tablespoon tandoori masala; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 0.5 teaspoon cayenne pepper; 0.5 teaspoon paprika; 0.25 cup fresh cilantro

MD Shahzad

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This Tandoori Chicken with Quinoa Pilaf and Roasted Brussels Sprouts is a delicious and nutritious weeknight dinner that's easy to prepare. Start by marinating the chicken in a flavorful yogurt-based sauce for 30 minutes. While the chicken marinates, you can prepare the quinoa pilaf and roast the Brussels sprouts. Total cooking time is about 1 hour, with 30 minutes of hands-on prep. This meal is packed with protein, vegetables, and wholesome grains, making it a balanced and satisfying family-friendly dinner.

Meat, Eggs, & Dairy

4 pounds boneless, skinless chicken thighs
1 cup plain yogurt

Fresh Produce & Herbs

1 pound Brussels sprouts
1 red onion
1 inch fresh ginger
1 lemon

Seasonings & Spices

3 cloves fresh garlic
2 tablespoons tandoori masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 cup fresh cilantro

Pantry Items

2 cups quinoa
1 tablespoon vegetable oil