This dinner was delicous, easy to make, and didn’t take a ton of time. So, it’s great for a weeknight meal. You do have to do some planning ahead so that the chicken marinates overnight but that’s it!

Tandoori Chicken & Roasted Vegetables (makes 4 servings)

Ingredients

• For the chicken
• • 1/4 cup plain yogurt
• • 2 tablespoons lemon juice
• • 1 teaspoon onion powder
• • 3 garlic cloves, minced
• • 1 teaspoon ground ginger
• • 2 teaspoons garam masala
• • 1/4 teaspoon ground turmeric
• • 1/4 teaspoon cayenne pepper
• • 1/4 teaspoon paprika
• • 8 boneless, skinless chicken thighs
• For the vegetables
• • 16 ounces baby carrots (get rainbow baby carrots if you can)
• • 1 head cauliflower, cut into florets and bite sized stem pieces
• • 1 tablespoon olive oil
• • 1 teaspoon garam masala
• For the yogurt sauce
• • 1/4 cup plain yogurt
• • 1 teaspoon lemon juice
• • 1 tablespoon cilantro

To Make It

• The night before
• • Combine the yogurt, lemon juice, onion powder, minced garlic, ground ginger, garam masala, turmeric, cayenne pepper, and paprika.
• • Place the chicken in a container with a lid. Add the marinade. Toss to fully coat chicken. Refrigerate overnight.
• When ready to cook
• • Preheat oven to 425 degrees farenehit.
• • Prepare a large baking sheet by covering with foil or spraying with nonstick cooking spray.
• • Toss the vegetables with olive oil and garam masala.
• • Spread vegetables evenly on the pan leaving space in the middle for the chicken.
• • Remove the chicken from the marinade and nestle in the middle of the vegetables.
• • Roast for about 30 minutes or until the chicken is cooked through.
• • While the chicken is cooking, prepare the yogurt sauce by combining all ingredients in a small bowl.
• • Divide chicken and vegetables between 4 plates and serve with yogurt sauce. Enjoy!

***Recipe adapted from Skinnytaste: One & Done.