Garlic chicken with tandoori vegetables
Summary
Bored of the same old dinners? Look no further! Introducing our “Garlic Chicken with Tandoori Vegetables” – a taste sensation that’s both delicious and nutritious. Perfect for those of you looking for a healthy yet delectable meal option. Dive in and discover this vibrant culinary delight that’s about to rock your world.
Ingredients
- Chicken breast: 2 pieces (roughly 1 pound or 450 grams)
- Garlic cloves: 4 (finely minced)
- Plain Greek yogurt: 1 cup (240 ml)
- Lemon juice: 2 tablespoons (30 ml)
- Tandoori Masala: 2 tablespoons (30 ml)
- Red bell pepper: 1 (large-sized, diced)
- Zucchini: 1 (medium-sized, sliced)
- Broccoli florets: 1 cup (91 grams)
- Olive oil: 2 tablespoons (30 ml)
- Salt: to taste
- Black pepper: to taste
- Fresh coriander: for garnish
Preparation and Cooking Time
- Prep: 15 minutes
- Cook: 30 minutes
- Total: 45 minutes
Serves 2
Nutritional Facts (per serving)
- Calories: 350
- Protein: 35g
- Carbohydrates: 15g
- Dietary Fiber: 5g
- Sugars: 6g
- Fat: 15g
- Cholesterol: 95mg
- Sodium: 250mg
Instructions for a perfect Garlic chicken with tandoori vegetables
- Marination: In a large bowl, combine the finely minced garlic, Greek yogurt, lemon juice, and tandoori masala. Mix well until smooth.
- Dip each chicken breast into the marinade, ensuring it’s fully coated. Allow it to sit for at least 15 minutes.
- While the chicken is marinating, preheat your oven to 425°F (220°C).
- Vegetable Prep: In a separate bowl, toss the red bell pepper, zucchini, and broccoli florets with olive oil. Season with salt and pepper.
- Spread the vegetables on a baking tray lined with parchment paper.
- Place the marinated chicken breasts amidst the veggies.
- Bake in the preheated oven for about 25-30 minutes or until the chicken is thoroughly cooked and the veggies are slightly charred.
- Once done, let it rest for 5 minutes before serving.
Tips for the best Garlic chicken with tandoori vegetables
- For enhanced flavor, marinate the chicken for up to 2 hours or even overnight in the fridge.
- Tandoori masala can be found at most Asian or Indian grocery stores. Alternatively, you can make your own mix using spices like paprika, cumin, and coriander.
- Using a meat thermometer can help ensure the chicken is cooked perfectly. Aim for an internal temperature of 165°F (74°C).
- For a creamier texture, consider adding a dollop of Greek yogurt on top before serving.
Serving your Garlic chicken with tandoori vegetables
- Serve hot, garnished with freshly chopped coriander.
- Pairs wonderfully with brown rice or a fresh green salad.
- A side of mint or cilantro chutney can elevate the dish even further.
Remember, AH7 is dedicated to bringing you healthy and appetizing recipes like our “Garlic Chicken with Tandoori Vegetables.” Dive into the world of flavors, while also ensuring you’re nourishing your body with the best. A delicious meal is the first step towards a healthier, happier you. Dive in and make every bite count!
GARLIC CHICKEN WITH TANDOORI VEGETABLES
Bored of the same old dinners? Look no further! Introducing our “Garlic Chicken with Tandoori Vegetables” – a taste sensation that’s both delicious and nutritious. Perfect for those of you looking for a healthy yet delectable meal option. Dive in and discover this vibrant culinary delight that’s about to rock your world.
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Nutritions
Nutrition Facts
GARLIC CHICKEN WITH TANDOORI VEGETABLES
Amount per Serving
Calories
350
% Daily Value*
Fat
15
g
23
%
Cholesterol
95
mg
32
%
Sodium
250
mg
11
%
Carbohydrates
15
g
5
%
Fiber
5
g
21
%
Sugar
6
g
7
%
Protein
35
g
70
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Chicken breast: 2 pieces roughly 1 pound or 450 grams
- Garlic cloves: 4 finely minced
- Plain Greek yogurt: 1 cup 240 ml
- Lemon juice: 2 tablespoons 30 ml
- Tandoori Masala: 2 tablespoons 30 ml
- Red bell pepper: 1 large-sized, diced
- Zucchini: 1 medium-sized, sliced
- Broccoli florets: 1 cup 91 grams
- Olive oil: 2 tablespoons 30 ml
- Salt: to taste
- Black pepper: to taste
Instructions
- Marination: In a large bowl, combine the finely minced garlic, Greek yogurt, lemon juice, and tandoori masala. Mix well until smooth.
- Dip each chicken breast into the marinade, ensuring it’s fully coated. Allow it to sit for at least 15 minutes.
- While the chicken is marinating, preheat your oven to 425°F (220°C).
- Vegetable Prep: In a separate bowl, toss the red bell pepper, zucchini, and broccoli florets with olive oil. Season with salt and pepper.
- Spread the vegetables on a baking tray lined with parchment paper.
- Place the marinated chicken breasts amidst the veggies.
- Bake in the preheated oven for about 25-30 minutes or until the chicken is thoroughly cooked and the veggies are slightly charred.
- Once done, let it rest for 5 minutes before serving.
Notes
PRO TIPS For enhanced flavor, marinate the chicken for up to 2 hours or even overnight in the fridge. Tandoori masala can be found at most Asian or Indian grocery stores. Alternatively, you can make your own mix using spices like paprika, cumin, and coriander. Using a meat thermometer can help ensure the chicken is cooked perfectly. Aim for an internal temperature of 165°F (74°C). For a creamier texture, consider adding a dollop of Greek yogurt on top before serving. SERVING SUGGESTIONS Serve hot, garnished with freshly chopped coriander. Pairs wonderfully with brown rice or a fresh green salad. A side of mint or cilantro chutney can elevate the dish even further.
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