Sheet Pan Tandoori Chicken
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Diethood · by Katerina Petrovska★ 5.0 (13)

Sheet Pan Tandoori Chicken

NUTRITION · PER SERVING90M COOK
CAL 53%·PRO 100%
CARBS 112G42% OF CAL
20G FIBER67G OTHER26G TOTAL SUGAR
FAT 35G30% OF CAL
8G SAT28G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Sheet pan tandoori chicken with chickpeas, sweet potato, and cauliflower marinated in yogurt and warm spices. Fragrant and satisfying.

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Nutrition & ingredients

Ingredients

serves 4
  • 1¾ pounds bone-in, skin-on chicken parts (any mix of thighs, drumsticks, or breasts; wings are not recommended)
  • ½ cup nonfat plain yogurt
  • 4 cloves garlic (minced)
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1 can (15 ounces) reduced sodium chickpeas or garbanzo beans
  • 1½ pounds head cauliflower (cut into ¾-inch-wide florets )
  • 8 to 10 ounces sweet potato (scrubbed, unpeeled, and cut into ¾-inch cubes (about 2 cups))
  • 1½ tablespoons extra virgin olive oil
  • 1½ teaspoons chili powder
  • 1 teaspoon ground turmeric
  • ½ teaspoon kosher salt
  • 1 large lemon (halved)
  • Freshly chopped cilantro
  • Naan or prepared brown rice
  • Nonfat plain yogurt
PREP
10M
SODIUM
1661MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.