Tandoori Chicken & Broccoli Traybake with Yogurt

Per serving

Calories

378

Protein

45 g

Carbs

27 g

Fat

10 g

Fibre

8 g

Vitamins and minerals, % of a day’s needs

• Iron18%
• Vitamin D1%
• B1229%
• Zinc22%
• Magnesium25%
• Omega-320%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 300 g Chicken breast
• 300 g Broccoli
• 150 g Bell pepper
• 110 g Red onion
• 100 g Yogurt
• 2 tsp Garam masala
• 1 tsp Kashmiri chilli powder
• 1 tsp Turmeric
• 15 g Ginger garlic paste
• 20 ml Lemon juice
• 2 tsp Olive oil
• 1 tsp Salt

Method

1. 1

   Cut the 300g of chicken breast into large chunks and stir them through the 100g of yogurt with the 2 tsp garam masala, 1 tsp Kashmiri chilli powder, 1 tsp turmeric, the 15g of ginger garlic paste, the 20ml of lemon juice and 1 tsp salt. Leave it to sit for 10 minutes.

2. 2

   Preheat the oven to 220°C and leave it until the dial reads hot, then cut the 300g of broccoli into florets, the 150g of bell pepper into strips and the 110g of red onion into thick wedges.

3. 3

   Toss the broccoli, pepper and onion with 2 tsp olive oil, spread them across one large tray and lay the chicken chunks on top in a single layer.

4. 4

   Roast at 220°C for 25 minutes, until the chicken is charred at the edges with no pink at the centre and the broccoli tips have darkened.

5. 5

   Divide the tray between two plates and spoon over any marinade that has caught and thickened underneath.