Sheet-Pan Tandoori Chicken
with Peppers on Garlic Naan- Milk
- Gluten
- Soy
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.
Ingredients
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*
Nutrition Values
Utensils
Cooking Steps
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.
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.)
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!)
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.
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!)
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the delicious Indian spices and tandoori flavors, though some found it a bit bland or dry.
- Ease of prep: Customers appreciated how quick and easy this meal was to prepare, with simple cleanup.
- Suggestions: Consider adding more sauce or yogurt to combat dryness; some suggest including extra vegetables for variety and nutrition.
- Portions: Several reviewers felt the portion size was small, particularly for the vegetables and sauce.
- Spice level: While many enjoyed the spice blend, some found it too spicy; offering a customizable heat level could be beneficial.
