Tandoori Chicken with Roasted Vegetables and Quinoa Pilaf
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Zeno Felix
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This Tandoori Chicken with Roasted Vegetables and Quinoa Pilaf is a delicious and wholesome meal that comes together in about an hour. Start by marinating the chicken in a flavorful yogurt-spice mixture, then roast the chicken and vegetables while the quinoa simmers on the stovetop. The prep is straightforward, with just some chopping and mixing involved. With the warm spices, tender chicken, and vibrant vegetables, this meal is sure to please the whole family. Enjoy!
Meat, Eggs, & Dairy
- 2 pounds boneless skinless chicken thighs
- 1/2 cup plain Greek yogurt
Fresh Produce & Herbs
- 2 medium red bell pepper
- 1 medium red onion
- 2 cups broccoli florets
- 1 cup cherry tomato
- 1 inch fresh ginger
Seasonings & Spices
- 3 cloves fresh garlic
- 2 tablespoons garam masala
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/4 cup fresh cilantro
Pantry Items
- 1 1/2 cups quinoa
- 2 tablespoons olive oil
- 1 cup chicken or vegetable broth
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