Tandoori Chicken and Cauliflower Sheet Pan Dinner

Name: Tandoori Chicken and Cauliflower Sheet Pan Dinner
Cook time: 30 min
Total time: 30 min
Ingredients: 8 boneless, skinless chicken thighs (2 lbs); 2 lbs cauliflower, cut into florets; ¼ cup olive oil; 1/2 cup Greek yogurt; 3 tbsp lemon juice; 1 tbsp ginger, grated or minced; 4 garlic cloves, minced; 1 tsp ground turmeric; 1 tsp chili powder; 1/4 tsp cayenne powder; 1/2 tsp cinnamon; 1 tsp cumin; 1/4 cup minced cilantro, plus more for serving; 1 tsp salt (adjust to your liking); 1 (14 oz) can garbanzos beans, drained rinsed; thinly sliced red onions, optional; raita, optional

www.themodernproper.com

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Cook Time: 30 minutes

Total: 30 minutes

Servings: 6

Author : The Modern Proper

spring summer

Tandoori Chicken and Cauliflower Sheet Pan Dinner

Instructions

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Step 1

Preheat oven to 400°F.In a medium sized bowl combine olive oil, yogurt, lemon juice, ginger, garlic, turmeric, chili powder, cayenne, cinnamon, cumin, cilantro and salt

Step 2

Mix well and coat chicken and cauliflower entirely in yogurt mixture.Arrange chicken and cauliflower on a baking sheet

Step 3

Sprinkle the sheet pan evenly with the drained, rinsed chickpeas.Roast in the oven for 30 minutes or until internal temp of the chicken reads 165°F

Step 4

For extra brown crispy color, broil until desired caramelization is achieved.Serve the chicken with fresh cilantro, basmati rice and our favorite recipe for raita.

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