Indian Chicken

Tandoori Chicken with Roasted Vegetables and Quinoa

Name: Tandoori Chicken with Roasted Vegetables and Quinoa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 1.5 pound boneless, skinless chicken thighs; 1 cup plain Greek yogurt (low-fat); 1 medium red bell pepper; 1 medium yellow bell pepper; 1 medium red onion; 1 head broccoli; 1 whole lemon; 2 clove garlic; 1 inch ginger; 1 cup quinoa; 2 cup chicken broth; 2 tablespoon olive oil; 1 tablespoon honey; 2 teaspoon garam masala; 1 teaspoon turmeric powder; 1 teaspoon cumin powder; 0.5 teaspoon chili powder; 0.5 teaspoon paprika; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.25 cup fresh cilantro

Khayer

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Let's make delicious Tandoori Chicken with Roasted Vegetables and Quinoa! First, marinate the chicken in Greek yogurt and flavorful spices for at least 2 hours—overnight is even better. Preheat your oven to 400°F (200°C) to roast colorful peppers, onions, and broccoli. While those roast (20-25 minutes), cook quinoa in chicken broth. Finally, cook your marinated chicken using your preferred method. Assemble, garnish with cilantro, and enjoy a healthy, flavorful meal! Expect about 45 minutes of active cooking time.

Meat, Eggs, & Dairy

1 1/2 pounds boneless, skinless chicken thighs
1 cup plain Greek yogurt (low-fat)

Fresh Produce & Herbs

1 medium red bell pepper
1 medium yellow bell pepper
1 medium red onion
1 head broccoli
1 whole lemon

Seasonings & Spices

2 cloves garlic
1 inch ginger
2 teaspoons garam masala
1 teaspoon turmeric powder
1 teaspoon cumin powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh cilantro

Pantry Items

1 cup quinoa
2 cups chicken broth
2 tablespoons olive oil
1 tablespoon honey

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