Ingredients
The following ingredients have 4 Servings
- 2 lbs chicken breast (boneless, skinless, cut into 1 inch cubes)
- 1/2 green bell pepper (cut into 1 inch chunks)
- 1/2 orange bell pepper (cut into 1 inch chunks)
- 1/2 red onion (cut into 1 inch chunks)
- 4 tbsp oil (any neutral oil will do, like grapeseed or avocado oil)
- cilantro (minced, to garnish)
- 1/2 lime (optional)
- 1/2 cup whole milk yogurt
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp crushed ginger
- 1/2 tsp crushed garlic (from about 2-3 cloves)
- salt (to taste)
- fresh crushed black pepper
Instruction
- Mix the ingredients for the marinade well and add it to the chicken and the veggies. Coat well, refrigerate for at least 2 hrs to let the marinade soak in.
- Preheat oven to 375F.
- Line a sheet pan ( a half or quarter sheet pan will do for this quantity) with parchment paper or silpat.
- Spread out the marinated chicken and vegetables over the sheet pan.
- Drizzle the oil over it and let it coat the chicken and veggies.
- Bake for 20-30 mins. Keep and eye on the chicken and bake till it reaches 165F.
- Take out of the oven, squeeze some lime over it and sprinkle the cilantro.
- Serve hot with some naan and cilantro mint green chutney.
