Dinner lunch combotandoori chicken traybake - Extra large standard

Dinner + Lunch Combo: Tandoori Chicken Traybake

with Spice-Roasted Veggies + in Creamy Naan Crouton Salad

640 cals

35 mins

Description

Cook once, eat twice! With our Dinner + Lunch Combo recipe option, you’ve got the evening covered plus all the ingredients set to go for a midday meal the next day. A double tandoori treatment—from both our tandoori paste and our Tandoori Trip spice blend—gives the chicken a one-two punch of flavour. You’ll serve it for supper with fork-tender potatoes and carrots conveniently roasted on the same sheet pan, alongside zippy lime-pickled cucumbers. Thinly sliced, the chilled chicken makes its way into a crisp lunch salad with a labneh-lime vinaigrette and oven-toasted naan croutons. ***Lunch cooking time: 5 min. Calories: 500/serving. **Nutritional facts: Total fat: 15 g | Saturated fat: 3 g | Sodium: 570 mg | Total carb: 50 g | Sugars: 5 g | Protein: 45 g | Fibre: 6 g. *See below for dinner nutritional facts.

Contains:

Milk, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 4 Chicken breasts

  • 450g Potatoes

  • 200g Carrots (orange or multicoloured)

  • 2 Cucumbers

  • 1 Lime

  • 1 Head of lettuce

  • 15ml Tandoori paste

  • 60ml Labneh

  • 2 Naan

  • 12g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin, mint, turmeric, black peppercorn, fennel, cinnamon, star anise)

Nutrition

Total fat

20g

Saturated Fat

5g

Sodium

1280mg

Total carbs

65g

Sugar

6g

Protein

52g

Fibres

5g

Recipe Instructions

Dinner + Lunch Combo: Tandoori Chicken Traybake - Step #1 Prepare the chicken & vegetables
Step 1: Prepare the chicken & vegetables
Preheat the oven to 450°F. Cut the potatoes into bite-size pieces. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Pat the chicken dry with paper towel; season with ½ the remaining spices and S&P. In a large bowl, combine the chicken and tandoori paste. Add the chicken to the pan.
Dinner + Lunch Combo: Tandoori Chicken Traybake - Step #2 Roast the chicken & vegetables
Step 2: Roast the chicken & vegetables
Roast the chicken and vegetables, flipping the vegetables halfway, 25 to 30 min., until the vegetables are tender and the chicken* is cooked through. Set ½ the chicken and ⅓ of the carrots aside in the fridge.
Dinner + Lunch Combo: Tandoori Chicken Traybake - Step #3 Mise en place
Step 3: Mise en place
Meanwhile, zest and juice the lime. Small-dice the cucumbers. Roughly chop the lettuce. Cut the naan into bite-size pieces. In a medium bowl, make the vinaigrette by combining 1 tbsp olive oil, 1 tbsp water (double both for 4 dinner/lunch portions), the labneh, ½ the lime juice, ½ the lime zest and S&P. In a second medium bowl, make the pickled cucumbers by combining the cucumbers, remaining lime juice, a drizzle of oil and S&P. Set the lettuce aside in the fridge.
Dinner + Lunch Combo: Tandoori Chicken Traybake - Step #4 Make the croutons
Step 4: Make the croutons
On a second lined sheet pan, toss the naan with a drizzle of olive oil, the remaining spices and S&P. Toast in the oven, stirring halfway, 5 to 7 min., until golden. Once cool, sprinkle with the remaining lime zest. Set aside in an air-tight container.
Dinner + Lunch Combo: Tandoori Chicken Traybake - Step #5 Dinner: Plate your dish
Step 5: Dinner: Plate your dish
Divide the chicken (slice beforehand if desired) and vegetables between your plates. Top with ½ the pickled cucumbers. Drizzle with a spoonful of the vinaigrette. Set the remaining pickled cucumbers and vinaigrette aside in the fridge. Bon appétit!
Dinner + Lunch Combo: Tandoori Chicken Traybake - Step #6 Lunch: Make the salad & serve
Step 6: Lunch: Make the salad & serve
Thinly slice the reserved chicken. In a large bowl, combine the reserved lettuce, pickled cucumbers and vinaigrette. Divide the salad between your bowls. Top with the chicken, reserved carrots and reserved croutons. Bon appétit!