Tandoori Chicken and Cauliflower Sheet Pan Dinner

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  Chicken Thigh, Boneless Skinless(907g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Cauliflower(907g)
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  Olive oil(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Greek Yogurt (Nonfat)(120g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Lemon Juice, Fresh(45g)
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  Ginger, Fresh Root(15g)
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  Garlic
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  Turmeric, Ground(5g)
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  Chili powder(5g)
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  Cayenne Pepper, Ground(1g)
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  Cinnamon, Ground(3g)
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  Cumin, Ground(5g)
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  Cilantro, Fresh(60g)
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  1 teaspoon kosher salt
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  Chickpeas, Canned, Drained
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  Yellow Onion
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  Rice, Basmati, White
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  Greek Yogurt (Nonfat)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Bread, Naan

Instructions

1. 1Mince the fresh ginger and garlic, then whisk together the olive oil, plain Greek yogurt, fresh lemon juice, minced ginger, minced garlic, turmeric, chili powder, cayenne pepper, cinnamon, ground cumin, and salt in a large bowl until smooth.
2. 2Cut the chicken thighs into even 2–3 inch pieces and chop the cauliflower into florets. Add both to the yogurt marinade and toss until evenly coated with the spice mixture.
3. 3Heat a large cast-iron skillet or two large nonstick skillets over medium-high heat and add the marinated chicken and cauliflower in a single layer with space between pieces—cook 10–12 minutes, stirring occasionally, until the chicken is deeply browned on the edges and the internal temperature reaches 165°F when checked with an instant-read thermometer.
4. 4Drain and add the canned chickpeas to the skillet and continue cooking over medium-high heat for 2–3 minutes, stirring gently, until heated through and lightly caramelized.
5. 5Dice the onion finely and chop fresh cilantro. Stir the cilantro into the cooked chicken and cauliflower mixture.
6. 6Divide the tandoori chicken, cauliflower, and chickpeas evenly into 6 airtight containers while hot, packing each with the cooked basmati rice on the side.
7. 7In each container, add a dollop of plain Greek yogurt (raita) and serve with warm naan on the side or store separately.
8. 8Seal containers and refrigerate for up to 4 days; reheat gently over medium heat or in a microwave until warmed through.