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Sheet-Pan Tandoori Chicken
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Sheet-Pan Tandoori Chicken

Sheet-Pan Tandoori Chicken

with Peppers on Garlic Naan

Indian-inspired spiced chicken gets a hint of smokiness from paprika to feel like it's chargrilled! It's the hack you didn't know you were missing.

Tags:
Easy Clean-up
Family Friendly
Allergens:
Milk
Gluten
Soy

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

Preparation Time30 minutes
DifficultyEasy

Ingredients

serving amount

2 unit

Chicken Breasts

56 g

Red Onion

100 mL

Greek Yogurt

(Contains Milk)

160 g

Sweet Bell Pepper

1 tbsp

Indian Spice Blend

2 unit

Garlic, cloves

2 unit

Naan

(Contains Milk, Gluten)

7 g

Cilantro

1 tsp

Smoked Paprika

(Contains Soy)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

0.19 tsp

Pepper*

¼ tsp

Sugar*

1.5 tbsp

Oil*

0.31 tsp

Salt*

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Nutrition Values

Calories740 kcal
Fat27 g
Saturated Fat8 g
Carbohydrate70 g
Sugar9 g
Dietary Fiber6 g
Protein53 g
Cholesterol150 mg
Sodium1160 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.

Utensils

Medium Bowl
Measuring Spoons
Baking Sheet
Paper Towel
Parchment Paper
Small Bowl
Silicone Brush

Instructions

Prep and make marinade
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Core, then cut pepper into 1/4-inch slices. Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Peel, then mince or grate garlic. Stir together half the garlic, Indian Spice Mix, smoked paprika, half the yogurt, 1/2 tbsp oil, 1/4 tsp salt and 1/8 tsp pepper (dbl all for 4 ppl) in a medium bowl.

Prep chicken
2

Pat chicken dry with paper towels. Cut into 1/2-inch slices crosswise. Add chicken to the bowl with yogurt marinade. Toss to coat. Transfer to one side of a parchment-lined baking sheet. (NOTE: for 4 ppl, use 2 parchment-lined baking sheets. Arrange chicken on one, veggies on the other.)

Bake chicken and veggies
3

Add peppers, onions and 1 tbsp oil (dbl for 4 ppl) to the other side of the baking sheet with chicken. Season with salt and pepper, then toss to combine. Bake in the middle of the oven until veggies are tender and chicken is cooked through, 8-10 min.** (NOTE: For 4 ppl, bake chicken in the middle of the oven and veggies in the top!)

Make cilantro yogurt
4

While chicken and veggies bake, roughly chop cilantro. Stir together remaining yogurt, cilantro, 1/4 tsp sugar and 1 1/2 tbsp water (dbl both for 4 ppl) in a small bowl.

Make garlic naan
5

When chicken and veggies are finished, add 1 tbsp butter (dbl for 4 ppl) to a microwave-safe bowl. Microwave until melted, 30 sec. Arrange naan on an unlined baking sheet. Brush with melted butter, then sprinkle remaining garlic over top. Bake in the top of the oven until warmed through, 2-4 min. (TIP: Keep your eye on naan so they don't burn!)

Finish and serve
6

Divide garlic naan between plates. Top with chicken and veggies. Dollop cilantro yogurt over top. Wrap naan to eat handheld or keep flat and use a fork and knife!

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