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Fresh pre-cut ingredients
One pot wonder

Tandoori Chicken Traybake

with Cauliflower, Baby Potatoes & Yogurt-Cilantro Sauce

Cooking time

30 minutes

Servings

2/4

Calories

510 /serving

Loading up a sheet pan takes a load off your feet as far as supper is concerned. With turmeric, Kashmiri chili powder and paprika, our Tandoori Trip spice mix turns these chicken breasts a golden shade of goodness as they bake in the oven. Cauliflower and potatoes are happy to take on some colour too, with chopped poblano thrown in for a little more bite. Yogurt spiked with cilantro is the cream on top in this ultra-simple success story.

We will send you:

  • 2 Chicken breasts
  • 200g Cauliflower florets
  • 1 Bunch of cilantro
  • 50g Diced onions
  • 450g Baby potatoes
  • 1 Poblano pepper
  • 100g Greek yogurt
  • 8g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin, mint, turmeric, black peppercorn, fennel, cinnamon, star anise)

Contains: Milk

You will need:

Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
13 g
Saturated Fat
3 g
Sodium
420 mg
Total Carb
49 g
Sugars
8 g
Protein
50 g
Fibre
7 g
Preparation
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Mise en place
Preheat the oven to 450°F. Halve the cauliflower florets (or quarter if very large). Halve the potatoes (or quarter if very large). Core and large-dice the poblano.
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Start the traybake
Pat the chicken dry with paper towel; season with ⅓ of the spices and S&P. On a lined sheet pan, toss the cauliflower, poblano, potatoes and onions with a drizzle of oil, ½ the remaining spices and S&P. Arrange the chicken* and vegetables in a single layer and roast, 22 to 25 min., flipping halfway through, until the chicken is cooked through and the vegetables are tender.
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Make the yogurt-cilantro sauce
While the traybake roasts, roughly chop the cilantro leaves and stems. In a medium bowl, combine the yogurt, ⅓ of the cilantro and the remaining spices; season with S&P and stir well.
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Finish the traybake
Remove the traybake from the oven; transfer the chicken to a plate and the vegetables to a bowl. To the bowl of vegetables, add ½ the remaining cilantro and toss well.
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Plate your dish
Divide the chicken (slice beforehand if desired) and vegetables between your plates. Top the chicken with a spoonful of the yogurt-cilantro sauce. Garnish with the remaining cilantro. Serve any remaining yogurt-cilantro sauce on the side for dipping. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.