Servings: 4

For the Chicken: subheading: For the Chicken:
1 1/2 pounds boneless, skinless chicken thighs 1 ½ pounds boneless, skinless chicken thighs
1/2 cup nonfat plain yogurt ½ cup nonfat plain yogurt
4 cloves garlic, minced 4 cloves garlic, minced
1 Tbs minced fresh ginger 1 Tbs minced fresh ginger
1 Tbs ground cumin 1 Tbs ground cumin
1 tsp chili powder 1 tsp chili powder
1 tsp kosher salt 1 tsp kosher salt
For the Chickpeas and Veggies: subheading: For the Chickpeas and Veggies:
1 can (15 ounces) reduced sodium chickpeas or garbanzo beans 1 can (15 ounces) reduced sodium chickpeas or garbanzo beans
1 small or ½ large head cauliflower, (about 1 ½ pounds) cut into ¾-inch-wide florets 1 small or ½ large head cauliflower, (about 1 ½ pounds) cut into ¾-inch-wide florets
1 small-medium red yam, (about 8 to 10 ounces) scrubbed, peel on, and cut into ¾-inch cubes (about 2 cups) 1 small-medium red yam, (about 8 to 10 ounces) scrubbed, peel on, and cut into ¾-inch cubes (about 2 cups)
1 1/2 Tbs extra virgin olive oil 1 ½ Tbs extra virgin olive oil
1 1/2 tsp chili powder 1 ½ tsp chili powder
1 tsp ground turmeric 1 tsp ground turmeric
1 tsp kosher salt 1 tsp kosher salt
For Serving: subheading: For Serving:
1 large lemon, halved 1 large lemon, halved
Freshly chopped cilantro Freshly chopped cilantro
Prepared cauliflower rice Prepared cauliflower rice
Nonfat plain yogurt Nonfat plain yogurt

In a medium bowl, add the yogurt, garlic, ginger, cumin, chili powder, and salt. Mix well until the ingredients are evenly combined.
Pour the mixture into a zip-lock bag and add the chicken. Seal and gently turn the bag to coat the pieces evenly with the yogurt mixture. Refrigerate for 30 minutes, and up to 24 hours. The longer it marinates, the better it will taste.
When ready to make the chicken, place a rack in the center of the oven and preheat the oven to 425°F.
I use stone bar pans, but if you are using a regular baking sheet, line with parchment paper or grease lightly.
Remove the chicken from the refrigerator and set on the counter.
In the meantime, rinse and drain the chickpeas, then spread them onto a double layer of paper towels. Place more paper towels on top and pat them as dry as you can. Remove any chickpea skins that come loose.
Place chickpeas in a large mixing bowl. To the bowl, add the cauliflower and sweet potato.
Drizzle the vegetables and chickpeas with the oil and sprinkle with chili powder, turmeric, and salt. Toss to evenly coat, then spread into a single layer on the prepared baking sheet.
Remove the chicken from the marinade, shaking off any excess, then arrange the chicken pieces on top of the vegetables and chickpeas.
Bake for 15 minutes, remove the pan from the oven, and with a spatula or large spoon, gently turn any vegetables and chickpeas that are visible and not covered by the chicken.
Return the baking sheet to the oven and continue to cook for an additional 20 to 30 minutes, or until the chicken reaches an internal temperature of 165°F at the thickest part, and the juices run clear when sliced. Please use an Instant Read Thermometer to check for doneness.
Remove from oven when done. Squeeze the lemon over the top.
Sprinkle with cilantro. Serve hot with cauliflower rice and additional yogurt.