Indian-Spiced Chicken & Sweet Pepper Sheet Pan
with Rice, Smashed Cuke Salad & Toasted Naan
Cooking time
25 minutes
Servings
4
Calories
630 /serving
Count all the things in this supper that munchkins love to munch. First of all, warmed naan bread is always worth a nibble. Then there are crunchy cucumbers, fancied up with cilantro and citrus for a side salad. And that creamy, garlicky, yogurty raita for dipping. The sheet pan ensures success as it slides out of the oven loaded with tenderized sweet peppers and golden chicken breasts enrobed in Indian-style spices.
We will send you:
- 2 Chicken breasts
- 2 Garlic cloves
- 1 Bunch of cilantro
- 1 Lemon
- 4 Cucumbers
- 2 Sweet peppers
- 320g Jasmine rice
- 120g Garlic-cucumber yogurt (raita)
- 2 Naan
- 18g Let’s Chaat spices (mango powder, cumin, black salt, ajowan, black peppercorn, fennel, ginger, spearmint flakes, coriander, cinnamon, star anise)
Contains: Milk, Wheat
You will need:
Oil
Salt & pepper (S&P)
Sheet pan
Parchment paper
Medium pot
Basting brush
Total Fat
10 g
Saturated Fat
2 g
Sodium
920 mg
Total Carb
105 g
Sugars
9 g
Protein
33 g
Fibre
4 g
Preparation
Mise en place
Preheat the oven to 450°F. Core and cut the sweet peppers into ½ inch pieces. Cut the lemon into 6 wedges. Halve the cucumbers lengthwise; using the side of your knife, gently smash the halves until slightly flattened. Cut into medium chunks. Roughly chop the cilantro leaves and stems. Mince the garlic.
Roast the chicken & sweet peppers
In a medium bowl, combine the sweet peppers, a generous drizzle of oil, ⅓ of the spices and S&P. Pat the chicken dry with paper towel; season with all but a pinch of the remaining spices, a drizzle of oil and S&P. Arrange the chicken on a lined sheet pan and roast, 8 to 10 min., until partially cooked. Remove from the oven and add the sweet peppers. Roast, adding ⅓ of the garlic and flipping halfway, 12 to 14 min., until the chicken* is cooked through and the sweet peppers are tender. Transfer the chicken to a shallow bowl. Using two forks, shred the chicken.
Cook the rice
Meanwhile, in a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Make the smashed cucumber salad
Meanwhile, in a second medium bowl, combine the cucumbers, juice of 2 lemon wedges, up to ½ the cilantro, a drizzle of oil, the remaining spices and S&P.
Toast the naan
In a small bowl, combine the remaining garlic and 1 tbsp oil. Brush the naan with the garlic oil. Toast directly on an oven rack, 2 to 3 min., until warmed through. Transfer to a cutting board and halve.
Plate your dish
Divide the rice between your bowls. Top with the naan, chicken, sweet peppers, smashed cucumber salad and raita. Garnish with the remaining lemon wedges and cilantro. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
