Tandoori chicken and vegetables
prep: 15 minutes
cook: 15 minutes
serving: 2
Nutrition Facts
each serving
KCal
318
Carbs
24.3g
fiber
8.2g
Protein
40.6g
Fat
4.6g
Saturates
0.7g
Sugars
19.9g
Salt
0.28g
Fruit/Veg Portion
5
Ingredients
all 10 types- 300g skinless chicken breast
- 1 tbsp low-fat natural yogurt
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp turmeric
- 4 tomatoes, halved
- 1 tsp garam masala
- 1 tsp rapeseed oil
- 2 large red onions, quartered
- 1 red pepper, cut into 8 pieces
Directions
4 steps in totalStep 1
Preheat the oven to 200°C/ gas 6. Cube the chicken and add to a bowl with the yogurt, paprika, cumin and turmeric, then mix well to coat the chicken.
Step 2
Sprinkle the tomatoes with garam masala.
Step 3
Lightly oil a baking tray and arrange the onion and pepper evenly over it, then place the chicken pieces on the onion and pepper, and arrange the tomatoes on top.
Step 4
Roast for 15 minutes, or until the chicken is thoroughly cooked, and serve with basmati rice or salad.
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