The Sheet Pan Kitchen: Sheet Pan Tandoori Chicken and Veggies

 I cut up the chicken and added the marinade the night before, so this was really a quick meal to make the day of. I just had to chop up some veggies. This is also pretty healthy. The spices really are the stars of this meal. 

The ingredients:

Chicken:
6 boneless skinless chicken thighs

2 TBSP coconut cream or greek yogurt

1 TBSP olive oil

1 TBSP lemon juice

2 garlic cloves or 1 tsp garlic powder

1 TBSP tandoori spice (see end for spice mix recipe)

Veggies:

1lb bag frozen cauliflower or 1 head cut into florets.

2 peppers cut up in large pieces

1 TBSP olive oil

1-2 tsp curry powder

salt 

pepper

Cilantro (optional)

The recipe:

Preheat the oven to 400 degrees.

Chop the chicken into 1 in cubes. Place in a large bowl and add the coconut cream, olive oil, lemon juice, garlic, and tandoori spice. Set aside. 

Toss the cauliflower and peppers in olive oil and add the curry powder, salt, and pepper. 

Transfer the chicken and veggies to a sheet pan and bake for 20-30 minutes. 

Garnish with cilantro if desired. 

Notes:

The original recipe used peas instead of peppers. 

I used 2 tsp of curry powder on the veggies.

I baked for 25 minutes. 

Tandorri Spice Mix:

1 tsp turmeric

1 tsp paprika

1/2 tsp garam masala

1/2 tsp cumin

1 tsp ginger

1/2 tsp salt.