Oven roasted tandoori chicken

Name: Oven roasted tandoori chicken
Cook time: 25 min
Yield: 2

with cauliflower and broccoli quinoa toss

Ready in around 25 mins

RECIPE FACT:

Quinoa is one of the few plant foods that’s a complete protein, meaning it contains all the amino acids.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

Before cooking:

PREHEAT THE OVEN TO 210⁰C (FAN BAKE).
1. TO COOK THE BROCCOLI AND THE CAULIFLOWER:

Using half the broccoli, chop into small bite size pieces. Chop the cauliflower into small bite size pieces. Line a large oven tray with baking paper and place the vegetables on the tray. Spray with oil, season with salt and place in the pre-heated oven. Bake for 10-12 mins, until soft and browning around the edges. Open the pack of steamed quinoa breaking up the clumps by squeezing gently on the bag until broken up into smaller pieces. Remove oven tray from oven, add the quinoa on top of the vegetables with the corn and pour over the cumin dressing. Toss gently to combine and place back in the oven for 3 mins to warm quinoa.
2. TO COOK THE TANDOORI CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Slice the chicken thighs into 3 even sized pieces and place in a bowl with the tandoori paste and mix well to coat the chicken. Spray a non-stick frying pan with oil and place on a medium-high heat. Once hot add the chicken pieces and cook, for 3-4 mins on each side until chicken is cooked through. Season with salt and pepper.
TO SERVE:

Spoon cumin roasted vegetables and quinoa onto plates. Top with tandoori chicken pieces, spoon on yoghurt and sprinkle over seed sprinkle.