Sheet Pan Tandoori Chicken and Veggies

My recipes are low carb paleo: fresh,healthy, whole food ingredients with very few starches, no sugars, no vegetable oils. The health of my spouse and myself has improved dramatically eating this way.

To start: Whip up the flavorful yogurt-based marinade in the blender and toss it over your chicken. Reserve a little for basting. While it marinates, prep the veggies.

Note: Use whatyou have on hand. If you are worried that your veggies will take longer than your chicken you can always remove the chicken and continue cooking the veggles.

subheading: Marinade:

½ cup plain yogurt whole milk yogurt

2 tablespoons olive oil

1 tablespoon lime juice

6 fat garlic cloves

1 tablespoon fresh ginger, sliced

1 tablespoon ground coriander

1 tablespoon ground cumin

2 teaspoons garam masala

2 teaspoons paprika ( not smoked)

½ teaspoon turmeric powder

¼ teaspoon cayenne

2 teaspoons kosher salt

1 teaspoon pepper

1 ½ to 2 pounds chicken thighs (boneless, skinless) OR tofu “filets” about 1 inch thick

1 layer of vegetables, sliced or diced ½ inch thick (carrots, winter squash, sweet potato,onion, cauliflower, zucchini, peppers, potatoes, eggplant, parsnips …etc.)

olive oil

salt

pepper

Garnish: cilantro, scallions, cilantro mint chutney

Serve over: basmati rice, with Cucumber Raita and Indian Naan Bread.

Directions at feastingathome.com

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