Tandoori Chicken and Cauliflower Sheet Pan Dinner

Tandoori Chicken and Cauliflower Sheet Pan Dinner

from themodernproper.com
Dinner, gluten-free, 30-minute-meals, sheet-pan-meals
45 min
362 kcal / serving

Traditional tandoori spices like turmeric, cumin and cinnamon are the secret to this simple cauliflower and chicken sheet pan dinner’s rich, warm flavors.

Ingredients

  • 8boneless skinless chicken thighs (2 lbs)
  • 2 lbscauliflower, cut into florets
  • ¼ cupolive oil
  • ½ cupgreek yogurt
  • 3 tbsplemon juice
  • 1 tbspgrated or minced fresh ginger
  • 4garlic cloves, minced
  • 1 tspground turmeric
  • 1 tspchili powder
  • ¼ tspcayenne powder
  • ½ tspcinnamon
  • 1 tspcumin
  • ¼ cupminced cilantro, plus more for serving
  • 1 tspsalt, (adjust to your liking)
  • 1can garbanzos beans, drained rinsed
  • thinly sliced red onions, optional
  • raita, optional

Directions

  1. 1

    Preheat oven to 400°F.

  2. 2

    In a medium sized bowl combine olive oil, yogurt, lemon juice, ginger, garlic, turmeric, chili powder, cayenne, cinnamon, cumin, cilantro and salt. Mix well and coat chicken and cauliflower entirely in yogurt mixture.

  3. 3

    Arrange chicken and cauliflower on a baking sheet. Sprinkle the sheet pan evenly with the drained, rinsed chickpeas.

  4. 4

    Roast in the oven for 30 minutes or until internal temp of the chicken reads 165°F. For extra brown crispy color, broil until desired caramelization is achieved.

  5. 5

    Serve the chicken with fresh cilantro, red onions, basmati rice and our favorite recipe for raita.

Tandoori Chicken and Cauliflower Sheet Pan Dinner Recipe | Only Recipes