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Title : Tandoori Chicken Dinner : Sheet Pan / Tray Bake
link : Tandoori Chicken Dinner : Sheet Pan / Tray Bake

Tandoori Chicken Dinner : Sheet Pan / Tray Bake

I'm sure you know that a sheet pan, sometimes called a baking tray or baking sheet is a flat, rectangular metal pan used in an oven! They are excellent for using in many recipes, but especially so the one pan type, because it saves washing up! LOL!

Take for example this recipe suggestion from Michelle Tam at Nom Nom Paleo site, she writes … "this gluten free, keto, (low carb) recipe features:

A paleo-friendly, dairy-free tandoori marinade: this creamy, mildly spicy, Indian-inspired sauce coats the chicken and veggies and keeps them from drying out. If you have a bottle of Nom Nom Paleo Tandoori, use one cup of it in place of making your own marinade!
Boneless, skinless chicken thighs: this thrifty poultry cut is readily available and will taste good even if the oven timer went off 5 minutes ago and you completely forget to take your chicken out. And yes, I SAID THIGHS! Back away from those boneless skinless chicken breasts—unless you’re willing to monitor them vigilantly while they’re cooking.

Hearty cruciferous vegetables: Cauliflower, Brussels sprouts, and broccoli all work well in this recipe. Just cut them so they’re the same shape and will finish cooking in about 30 minutes. Don’t cut them up too small or your veggie pieces will shrivel up and burn before the chicken is finished cooking!

Ingredients:

Serves Four

Tandoori marinade*
1 cup full-fat coconut milk or plain coconut milk yogurt
2 tablespoons tandoori spice mix (no salt added)
1 tablespoon kosher salt (use half the amount if you are using Morton’s brand or a fine grain salt)
1 tablespoon freshly squeezed lemon juice

*If you have a bottle of Nom Nom Paleo Tandoori, just shake it up and pour out 1 cup of it for the marinade—no need to make it from scratch!

Sheet Pan Tandoori Chicken
1 tablespoon avocado oil or fat of choice
1 small cauliflower (2 pounds or less), cut into florets
1 small red onion, thinly sliced
1½ pounds chicken thighs, boneless and skinless
¼ cup fresh cilantro leaves (optional)

1 lemon, cut into wedges (optional)"

Instructions with step by step guide here

Need help with weight/measurement conversion see here

Chicken has so many plus points - its versatility, as well as the ease and speed with which it can be cooked - make it one of the most popular meats around. It has a high level of good quality protein, as well as B vitamins, iron, copper and selenium... hope you may give this dish a try

You will find a variety of recipe ideas and articles within this blog. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.  

All the best Jan

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