Tandoori Chicken with Spiced Brown Rice and Roasted Brussels Sprouts
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Shoaib Javed
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This Tandoori Chicken with Spiced Brown Rice and Roasted Brussels Sprouts is a flavorful and nutritious dinner that's easy to prepare. The chicken is marinated in a yogurt-based tandoori sauce, then baked to perfection. Meanwhile, the brown rice and Brussels sprouts roast in the oven, creating a complete, satisfying meal. With about 60 minutes of total prep and cook time, this recipe is perfect for busy weeknights. A bit of advance prep, like marinating the chicken, ensures the flavors meld together beautifully. Enjoy this wholesome, delicious dinner with your family!
Meat, Eggs, & Dairy
- 2 pounds boneless skinless chicken thigh
- 1 cup plain Greek yogurt
Fresh Produce & Herbs
- 1 pound Brussels sprout
- 1 onion
- 1 inch fresh ginger
- 1 lemon
Seasonings & Spices
- 3 cloves fresh garlic
- 2 teaspoons garam masala
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 cup fresh cilantro
Pantry Items
- 1 1/2 cups brown rice
- 2 tablespoons tomato paste
- 1 tablespoon vegetable oil
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