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Tandoori Spiced Chicken Sheet Pan

This Tandoori Spiced Chicken Sheet Pan recipe is going to become your new favorite. I love Indian food, but I always feel intimidated making it. Well, this recipe is made to be super easy and fool proof, so you can enjoy the tastes of your favorite take out spot with minimal effort. The chicken and veggies are so flavorful and delicious and pair perfectly with the cool, creamy yogurt sauce. And if you aren’t typically adventurous when it comes to food, I encourage you to try this one out! It’s not spicy at all and the flavors are relatively mild. I think you’ll really love it.

Cook

30m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Preheat the oven to 400 degrees. Line a baking sheet with foil.

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For

4

M

I

3

clove

Garlic, minced

2

tbsp

Olive oil

2

tbsp

Lime juice

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Per Serving

Calories

443kcal

Fat

13g

Carbs

36g

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Notes

LAZY VERSION

  • Use a microwave rice packet instead of cooking rice.

SUBSTITUTIONS

  • Dairy free: use a coconut yogurt

  • Sub for zucchini and peppers: any veggies you like! You could do broccoli or cauliflower florets, chopped carrots, green beans, other squashes, etc

STORAGE

  • Allow everything to come to room temp and then store in airtight containers, like these.

  • Store the yogurt sauce separately- I like using these containers.

REHEATING

  • Remove the container with the yogurt sauce. Reheat for 1-2 minutes, stirring halfway through.

REDUCE FOOD WASTE

  • Leftover cilantro? Store it in a mason jar in the fridge with a few inches of water in the bottom to keep it fresh for longer!

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homepage-image

Tandoori Spiced Chicken Sheet Pan

This Tandoori Spiced Chicken Sheet Pan recipe is going to become your new favorite. I love Indian food, but I always feel intimidated making it. Well, this recipe is made to be super easy and fool proof, so you can enjoy the tastes of your favorite take out spot with minimal effort. The chicken and veggies are so flavorful and delicious and pair perfectly with the cool, creamy yogurt sauce. And if you aren’t typically adventurous when it comes to food, I encourage you to try this one out! It’s not spicy at all and the flavors are relatively mild. I think you’ll really love it.

Cook

30m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Preheat the oven to 400 degrees. Line a baking sheet with foil.

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

4

M

I

3

clove

Garlic, minced

2

tbsp

Olive oil

2

tbsp

Lime juice

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Per Serving

Calories

443kcal

Fat

13g

Carbs

36g

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Notes

LAZY VERSION

  • Use a microwave rice packet instead of cooking rice.

SUBSTITUTIONS

  • Dairy free: use a coconut yogurt

  • Sub for zucchini and peppers: any veggies you like! You could do broccoli or cauliflower florets, chopped carrots, green beans, other squashes, etc

STORAGE

  • Allow everything to come to room temp and then store in airtight containers, like these.

  • Store the yogurt sauce separately- I like using these containers.

REHEATING

  • Remove the container with the yogurt sauce. Reheat for 1-2 minutes, stirring halfway through.

REDUCE FOOD WASTE

  • Leftover cilantro? Store it in a mason jar in the fridge with a few inches of water in the bottom to keep it fresh for longer!

Your private notes

Only visible to you

Next

Made it?

Comments

Cancel