Tandoori Chicken & Cauliflower Traybake with Mint Yogurt

Making dinners from Hello Fresh, which is a meal kit. They send you the recipes and the ingredients. We learn new cooking skills, and to eat more healthy, even though we already do!

This traybake is so easy! It’s a one pan meal and for those with busy lives, this is perfect!

Ingredients you will need for 2 people:

10-15ml of Olive Oil

2 tsp crushed garlic

4 potatoes

1 courgette

200g cauliflower

2 red onions

About 300g boneless chicken thigh

50g tandoori paste

100g greek yogurt

2 tsp mustard

About 10 mint leaves washed and chopped

50g spinach washed and chopped

Ingredients you will need for 4 people:

30ml olive oil

4 tsp crushed garlic

8 potatoes

2 courgettes

400g cauliflower

4 red onions

600g boneless chicken thigh

100g tandoori paste

200g greek yogurt

4 tsp mustard

About 20 mint leaves washed and chopped

100g spinach washed and chopped

Hands-on: 10-20 minutes

Ready in: 30-40 minutes

Eat me Early

Low Calorie

Method:

Get Prepped

Preheat oven to 240 Degrees Celsius, 220 Degrees Celsius fan forced. Cut the potato (unpeeled) and courgette into 2cm chunks. Cut the cauliflower into small florets. Cut the red onion into 2cm wedges.

Marinate the Chicken

Slice the chicken thigh into slices. Place the chicken thigh pieces with the crushed garlic, tandoori paste and halve of the greek yogurt in a large bowl. Season generously with coarse salt and pepper and toss to coat. Set aside.

In a plastic bowl, add the potato chunks and place in the microwave for 10 minutes uncovered so that it precook. Remove from the microwave and set aside.

In a mixing bowl, add all the veggies and the potatoes. Season with coarse salt and pepper and toss with some olive oil. Add in the mustard and also some crushed garlic about 2 tsp. Mix well.

Roast the chicken & veggies

Place all the veggies on an oven tray lined with some baking paper. Spread out evenly. Nestle marinated chicken thigh pieces between the veggies and spoon over any excess marinade from the bowl. Bake, tossing halfway through, until veggies are tender and the chicken is cook through, I cooked the traybake for 45 minutes fan forced. The chicken and veggies may char, this adds to the flavour!

Make the mint yogurt

While chicken and veggies are baking, chop the mint leaves and mix with the remaining greek yogurt. Season to taste with salt and pepper.

Bring it all together

When the chicken and veggies are done, set aside chicken on a plate. Add the spinach leaves to the tray and toss to coat. Season to taste with salt and pepper.

Serve up

Divide the roast veggies between plates and top with the tandoori chicken. Spoon over the mint yogurt. Serve and enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s