Sheet Pan Tandoori-Style Chicken with Cucumber-Yogurt Sauce & Roasted Vegetables

Sheet Pan Tandoori-Style Chicken

with Cucumber-Yogurt Sauce & Roasted Vegetables

35 MIN
4 Servings
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From the Test Kitchen

Chefs! To start the new year off with a clean slate, we’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. To recreate the flavors of tandoori chicken—an Indian classic traditionally baked in a clay oven—we’re marinating chicken in yogurt and a flavorful spiced tomato chutney, then roasting it together with a side of cabbage and poblano peppers.
13 green SmartPoints® per serving
10 blue SmartPoints® per serving
10 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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fresh
ingredients
Sheet Pan Tandoori-Style Chicken with Cucumber-Yogurt Sauce & Roasted Vegetables
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 4 Pieces Naan Bread
  • 2 Poblano Peppers
  • 1 Lime
  • ½ lb Red Cabbage
  • ¼ cup Savory Tomato Chutney
  • ¼ cup Labneh Cheese
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1½ Tbsps Golden Raisins
  • 1 Tbsp Vegetarian Ponzu Sauce
time-saving
tips & techniques
Marinate the chicken
1 Marinate the chicken

Preheat the oven to 450°F. In a large bowl, combine the tomato chutney and labneh. Season with salt and pepper. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer the seasoned chicken to the bowl of marinade; turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

While the chicken marinates, wash and dry the fresh produce. Cut out and discard the core of the cabbage; medium dice the leaves. Using a zester or the small side of a box grater, zest the lime to get 1 teaspoon. Halve the lime crosswise. Cut off and discard the stem ends of the peppers; halve lengthwise. Remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. 

Roast the chicken
3 Roast the chicken

Letting any excess marinade drip off, carefully transfer the marinated chicken to the sheet pan. Roast 19 to 21 minutes, or until browned and cooked through.* Remove from the oven.

*An instant-read thermometer should register 165°F. 

Roast the vegetables
4 Roast the vegetables

Meanwhile, transfer the diced cabbage and diced peppers to a separate sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Warm the naan
5 Warm the naan

Meanwhile, if you prefer to use a microwave, wrap the naan in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the naan in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Remove from the oven and carefully unwrap.

Dress the vegetables & serve your dish
6 Dress the vegetables & serve your dish

In a large bowl, combine the ponzu sauce, raisins, lime zest, the juice of both lime halves, and 1 tablespoon of olive oil. Transfer the roasted vegetables to the bowl of dressing; season with salt and pepper. Stir to coat. Serve the roasted chicken with the dressed vegetables and warmed naan on the side. Top the chicken with the tzatziki. Enjoy! 

Tips from Home Chefs

Marinate the chicken
1 Marinate the chicken

Preheat the oven to 450°F. In a large bowl, combine the tomato chutney and labneh. Season with salt and pepper. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer the seasoned chicken to the bowl of marinade; turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes.

2 Prepare the remaining ingredients

While the chicken marinates, wash and dry the fresh produce. Cut out and discard the core of the cabbage; medium dice the leaves. Using a zester or the small side of a box grater, zest the lime to get 1 teaspoon. Halve the lime crosswise. Cut off and discard the stem ends of the peppers; halve lengthwise. Remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. 

Prepare the remaining ingredients
Roast the chicken
3 Roast the chicken

Letting any excess marinade drip off, carefully transfer the marinated chicken to the sheet pan. Roast 19 to 21 minutes, or until browned and cooked through.* Remove from the oven.

*An instant-read thermometer should register 165°F. 

4 Roast the vegetables

Meanwhile, transfer the diced cabbage and diced peppers to a separate sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables
Warm the naan
5 Warm the naan

Meanwhile, if you prefer to use a microwave, wrap the naan in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the naan in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Remove from the oven and carefully unwrap.

6 Dress the vegetables & serve your dish

In a large bowl, combine the ponzu sauce, raisins, lime zest, the juice of both lime halves, and 1 tablespoon of olive oil. Transfer the roasted vegetables to the bowl of dressing; season with salt and pepper. Stir to coat. Serve the roasted chicken with the dressed vegetables and warmed naan on the side. Top the chicken with the tzatziki. Enjoy! 

Dress the vegetables & serve your dish
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