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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

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Coconut Curry Chicken with Turmeric Rice and Garlicky Green Beans

Lemon Myrtle Chicken with Roasted Root Vegetables and Macadamia Crumble

Sesame Chicken Stir-Fry with Broccoli and Noodles

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