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Sheet Pan Spicy Tandoori Chicken Breasts

with Yu Choy & Creamy Labneh Cucumber Salad

Cooking time

20 minutes

Servings

2/4

Calories

390 /serving

Sheet Pan Spicy Tandoori Chicken Breasts

with Yu Choy & Creamy Labneh Cucumber Salad

The combo of technique and taste profile could not be a better match for this low-cal creation. You’ll slather chicken breasts in tandoori paste and garlic backed by a medley of Indian-inspired spices. Then send them in for a sizzle on a sheet pan to tenderize. Follow that up with yu choy, which takes on a little brown while it wilts. Cukes in a creamy coating of vinegar-tinged labneh makes a lavish raita-style side salad.

We will send you:

2 Canadian-raised chicken breasts (air chilled)
340g Asian greens (yu choy or gai lan)
15ml Minced garlic
3 Cucumbers
15ml Apple cider vinegar
10ml Tandoori paste
60ml Labneh
7g Into the Taj spices (coriander, garlic purée, sea salt, ginger purée, paprika, cumin, mustard, black peppercorn, turmeric, fenugreek)

Contains: Milk, Mustard, Sulphites

You will need:

Oil
Salt & pepper (S&P)
Sheet pan
Parchment paper

Total Fat
14 g

Saturated Fat
4 g

Sodium
480 mg

Total Carb
22 g

Sugars
7 g

Protein
46 g

Fibre
6 g

Preparation

Start the chicken

Preheat the oven to 450°F. Pat the chicken dry with paper towel; season with ½ the spices and S&P. In a large bowl, combine the tandoori paste and ½ the garlic. Add the chicken; toss well. Arrange on a lined sheet pan and roast, 8 to 10 min., until partially cooked.

Roast the yu choy & finish the chicken

Meanwhile, remove the bottom ½ inch of the yu choy stems. In a medium bowl, combine the yu choy, a drizzle of oil and all but a pinch of the remaining spices. When the chicken is partially cooked, remove from the oven, flip and add the yu choy. Roast, 8 to 10 min., until the chicken* is cooked through and the yu choy is tender.

Make the salad

Meanwhile, halve the cucumbers lengthwise; thinly slice crosswise on an angle. In a second large bowl, combine the vinegar (start with ½), labneh, remaining spices and S&P. Add the cucumbers and remaining garlic (start with ½); toss well.