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Sheet Pan Chicken Tikka
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Sheet Pan Chicken Tikka

Sheet Pan Chicken Tikka

with Buttery Flatbreads

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

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, Soy, Wheat)

¾ cup

Basmati Rice

170 g


113 g

Yellow Onion

7 g


½ cup

Tikka Sauce

(Contains Milk)

100 mL

Greek Yogurt

(Contains Milk)

2 tbsp

Spicy Curry Paste

1 tsp

Garlic Salt

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


½ tbsp


0.13 tsp


¼ tsp



Nutrition Values

Calories110 kcal
Fat31 g
Saturated Fat11 g
Carbohydrate146 g
Sugar17 g
Dietary Fiber9 g
Protein61 g
Cholesterol165 mg
Sodium1940 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.


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


Prep and make cilantro yogurt

Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons. Peel, then cut onion into 1-inch pieces. Separate onion layers. 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.

Prep and marinate chicken

Meanwhile, pat chicken dry with paper towels. Cut into 1-inch pieces on a separate cutting board. Add chicken, curry paste and half the garlic salt to a medium bowl. Season with pepper, then toss to coat.

Roast chicken and veggies

Add carrots, 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.**

Cook rice

Meanwhile, add 1 1/4 cups water and 1 tbsp butter (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice and remaining garlic salt, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Warm flatbreads and tikka sauce

Meanwhile, melt 1 tbsp butter (dbl for 4 ppl) in a small microwavable bowl, or in a small pan over low heat. Add remaining cilantro. Season with salt and pepper, then stir to combine. Arrange flatbreads on an unlined baking sheet. Spread cilantro-butter over tops of flatbreads. Toast in the middle of the oven until warmed through, 3-4 min.Meanwhile, add tikka sauce to a small pot. Cook over medium heat, stirring often, until warmed through, 2-4 min.

Finish and serve

Fluff rice with a fork.Divide rice between plates. Top with chicken and veggies.Drizzle tikka sauce and dollop cilantro yogurt over top. Tear flatbreads and serve alongside.

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