Tandoori Chicken Dinner
1 SERVING 540 cal., 25g fat (8g sat. fat), 164mg chol., 168mg sod., 29g carb. (13g sugars, 6g fiber), 46g pro. PREP 15 min. + marinating COOK 20 min. SERVES 4
Ingredients 1 cup plain Greek yogurt 3 Tbsp. tandoori masala seasoning 1/8 to 1⁄4 tsp. crushed red pepper flakes, optional 8 boneless skinless chicken thighs (about 2 lbs.) 2 medium sweet potatoes, peeled and cut into 1⁄2-in. wedges 1 Tbsp. olive oil 16 cherry tomatoes Lemon slices Optional: Naan flatbreads and minced fresh cilantro
- In a large bowl, whisk yogurt, tandoori seasoning and, if desired, pepper flakes until blended. Add chicken and turn to coat. Cover and refrigerate 6-8 hours, turning occasionally.
- Toss sweet potatoes with oil; place on the Crisper Tray. Slide the Crisper Tray into Shelf Position 4. Slide the Grill Plate into Shelf Position 6. Turn the Function Dial to Air Fry/Grill, set the temperature to 450° and set the timer to 20 minutes.
- When there are 15 minutes left on the timer, add the tomatoes to the Crisper Tray.
- Drain chicken, discarding marinade in bowl. When there are slightly more than 10 minutes left on the timer, place chicken and lemon slices on the Grill Plate. When there are 5 minutes left on the timer, flip the chicken and lemon slices, and continue to cook until a thermometer inserted into chicken reads 170°. If desired, serve with naan and cilantro.