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Sheet Pan Chicken Tikka
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Sheet Pan Chicken Tikka

Sheet Pan Chicken Tikka

with Buttery Naan

Harness the power of your oven to emulate a tandoor tonight! Spiced chicken and veggies are roasted together to make cleanup a breeze, then covered in an aromatic tikka sauce. A cool cilantro yogurt on top complements all those delicious flavours.

Family Friendly
Sheet Pan

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes


serving amount

2 unit

Chicken Breasts

2 unit


(Contains Milk, Gluten)

160 g

Sweet Bell Pepper

113 g

Red Onion

7 g


½ cup

Tikka Sauce

(Contains Milk)

100 mL

Greek Yogurt

(Contains Milk)

2 tbsp

Mild Curry Paste

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


½ tbsp


0.38 tsp


¼ tsp



Nutrition Values

Calories780 kcal
Fat25 g
Saturated Fat7 g
Carbohydrate82 g
Sugar16 g
Dietary Fiber6 g
Protein54 g
Cholesterol150 mg
Sodium1590 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Medium Bowl
Measuring Spoons
Baking Sheet
Parchment Paper
Small Bowl
Small pot


Prep and marinate chicken

Before starting, preheat the oven to 450°F. Wash and dry all produce. Core, then cut pepper into 1-inch pieces. Peel, then cut onion into 1-inch pieces. Separate onion layers. Pat chicken dry with paper towels. Cut into 1-inch pieces. Add chicken, mild curry paste and 1/4 tsp salt (dbl for 4 ppl) to a medium bowl. Season with pepper, then toss to coat.

Roast chicken and veggies

Add peppers, onions and 1/2 tbsp oil (dbl for 4 ppl) to one side of a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Add chicken to the other side of the baking sheet. Arrange in a single layer. Roast in the top of the oven until veggies are tender and chicken is cooked through, 15-18 min.**

Make cilantro yogurt

While chicken and veggies roast, roughly chop cilantro. Add yogurt, half the cilantro, 2 tbsp water and 1/4 tsp sugar (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Warm naan

Melt 1 tbsp butter in a small pot over low heat or in a microwavable bowl. Add remaining cilantro. Season with salt and pepper, then stir to combine. Arrange naan on an unlined baking sheet. Spread cilantro-butter over tops of naan. Bake in the middle of the oven until warmed through, 3-4 min.

Warm tikka sauce

Add tikka sauce to the same pot (from step 4). Cook over medium, stirring often, until warmed through, 2-4 min.

Finish and serve

Drizzle tikka sauce over chicken and veggies on the baking sheet, then toss gently to coat. Divide chicken and veggies between bowls. Drizzle any remaining sauce on the baking sheet over top. Dollop with cilantro yogurt. Tear naan and serve alongside.