Sheet-Pan Tandoori Chicken
with Peppers on Garlic Flatbread- Milk
- Soy
- Wheat
- Mustard
- May contain traces of allergens
- Gluten
- Milk
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
Ingredients: Chicken breast tenders • Flatbread (milk, soy, wheat) (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Sweet bell pepper • Red onion • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Lime • Ginger • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) • Cilantro • Garlic.
Ingredients
320 g
Chicken Breast Tenders
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May be present: Gluten)
½ unit(s)
Red Onion
1 unit(s)
Greek Yogurt
(Contains: Milk)
1 unit(s)
Sweet Bell Pepper
9 g
Indian Spice Blend
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
15 g
Ginger
2 unit(s)
Garlic, cloves
7 g
Cilantro
1 unit(s)
Lime
Not included in your delivery
1.5 tbsp
Oil*
0.19 tsp
Pepper*
0.31 tsp
Salt*
¼ tsp
Sugar*
1 tbsp
Butter*
Nutrition facts
Cooking Steps
- Before starting, preheat the broiler to high. 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 (use whole onion for 4 servings).
- To a medium bowl, add peppers, onions and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Toss to combine.
- Peel, then mince or grate garlic.
- Peel, then mince or grate half the ginger (use all for 4 servings).
- Zest and juice half the lime. Cut remaining into wedges.
- In another medium bowl, add garlic, ginger, Indian Spice Mix, lime juice, half the yogurt and 1/2 tbsp oil. Season with salt and pepper. Stir to combine.
- Pat chicken tenders dry with paper towels. Season with salt and pepper.
- Add chicken to the bowl with yogurt marinade. Toss to coat.
- Transfer to one side of a foil-lined baking sheet.
- To the other side of the baking sheet with chicken, add pepper-onion mixture. (NOTE: for 4 servings, use 2 foil-lined baking sheets with chicken on one sheet and veggies on the other.)
- Broil in the middle of the oven for 10-12 min, flipping once, until cooked through.** (NOTE: For 4 servings, roast chicken in the middle and veggies in the top of the oven.)
- While chicken and veggies roast, roughly chop cilantro.
- In a small bowl, add remaining yogurt, lime zest, half the cilantro, 1/4 tsp sugar and 1 1/2 tbsp (3 tbsp) water. Season with salt and pepper. Stir to combine.
- When chicken and veggies are finished, to a microwave-safe bowl, add 1 tbsp (2 tbsp) butter and microwave for 30 sec, until melted. Add remaining garlic and season with salt and pepper, then stir to combine.
- Arrange flatbread on an unlined baking sheet.
- Brush garlic butter over flatbread.
- Bake in the top of the oven until warmed through, 2-4 min. (TIP: Keep your eye on flatbread so they don't burn!)
- Divide garlic flatbread between plates.
- Top with chicken and veggies.
- Dollop cilantro yogurt over top.
- Sprinkle remaining cilantro over top.
- Serve with a lime wedge.
Customer reviews
Review summary
Updated on Sep 2026- Flavour: Reviewers who enjoyed the dish praised the seasoning, with one noting the flavours were delicious; others found the spices tasted undercooked and needed more time to develop.
- Suggestions: Consider grilling the chicken instead of broiling to better lock in the flavour of the spice marinade.
- Ease of prep: Some reviewers found the flatbread became soggy quickly once topped, so serve and eat promptly after assembling.
