Tandoori Chicken and Cauliflower Sheet Pan Dinner

Name: Tandoori Chicken and Cauliflower Sheet Pan Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 8 boneless skinless chicken thighs (2 lbs); 2 lbs cauliflower, cut into florets; 0.25 cup olive oil; 0.5 cup greek yogurt; 3 tbsp lemon juice; 1 tbsp grated or minced fresh ginger; 4 garlic cloves, minced; 1 tsp ground turmeric; 1 tsp chili powder; 0.25 tsp cayenne powder; 0.5 tsp cinnamon; 1 tsp cumin; 0.25 cup minced cilantro, plus more for serving; 1 tsp salt, (adjust to your liking); 1 can garbanzos beans, drained rinsed; thinly sliced red onions, optional; raita, optional

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

boneless skinless chicken thighs
2 lbs
8
cauliflower
cut into florets
2 lb
olive oil
¼ c
greek yogurt
½ c
lemon juice
3 tbsp
grated or minced fresh ginger
1 tbsp
garlic cloves
minced
4
ground turmeric
1 tsp
chili powder
1 tsp
cayenne powder
¼ tsp
cinnamon
½ tsp
cumin
1 tsp
minced cilantro
plus more for serving
¼ c
salt
adjust to your liking
1 tsp
can garbanzos beans
drained rinsed
1
thinly sliced red onions
optional
raita
optional

Directions

1
Preheat oven to 400°F.
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
Arrange chicken and cauliflower on a baking sheet. Sprinkle the sheet pan evenly with the drained, rinsed chickpeas.
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
Serve the chicken with fresh cilantro, red onions, basmati rice and our favorite recipe for raita.

Tandoori Chicken and Cauliflower Sheet Pan Dinner

5.0(18)362 cal

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