Tandoori Chicken Dinner

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

Directions

  1. 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.
  2. 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.
  3. When there are 15 minutes left on the timer, add the tomatoes to the Crisper Tray.
  4. 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.

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