Oven-Roasted ORGANIC Tandoori Chicken
with Cauliflower, Chickpeas & Raita
Cooking time
30 minutes
Servings
2/4
Calories
870 /serving
Two ways to warm up: turn on the oven and cook with Indian spices. You’ll do both with this stylish and sustaining sheet pan supper, featuring tandoori-style skin-on organic chicken breasts, with flashes of creamy raita, refreshing cucumber, lemon and cilantro.
We will send you:
- 2 Organic skin-on chicken breasts (raised without antibiotics by Canadian farmers)
- 14g Cilantro
- 1 Lemon
- 1 Head of cauliflower
- 1 Onion (or shallot)
- 2 Cucumbers
- 398ml Chickpeas (canned)
- 60g Tzatziki or raita
- 8g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin powder, mint flakes, turmeric, black peppercorn, fennel seeds, coriander seeds, cinnamon, star anise, cumin seeds)
Contains: Milk
You will need:
Aluminum foil
Oil
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
30 g
Saturated Fat
7 g
Sodium
1240 mg
Total Carb
87 g
Sugars
15 g
Protein
64 g
Fibre
29 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Remove the core of the cauliflower; cut the head into large florets.
- Drain and rinse the chickpeas.
- Peel and cut the onion into ½ inch wedges.
Roast the traybake
- Pat the chicken dry; season with ½ the spices, a drizzle of oil and S&P.
- On a foil-lined sheet pan, toss the cauliflower, chickpeas and onion with a drizzle of oil, the remaining spices and S&P.
- Add the chicken*, skin-sides up, and roast, stirring the vegetables halfway, 20 to 25 min., until cooked through.
- Switch the oven to broil, 1 to 3 min., until golden brown.
Make the cucumber salad
- Meanwhile, halve the cucumbers lengthwise; thinly slice crosswise on an angle.
- Halve the lemon; juice ½ and quarter the remaining ½.
- Roughly chop the cilantro leaves and stems
- In a medium bowl, combine the cucumbers, lemon juice, ½ the cilantro, a drizzle of oil and S&P.
Plate your dish
- Divide the raita between your plates and spread out in a circular motion.
- Top with the traybake (slice the chicken beforehand if desired) and cucumber salad.
- Garnish with the lemon wedges and remaining cilantro. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
