Tandoori Pan

This is a quick weeknight flavor Bomb that makes a great meal prep.

gluten-free, paleo

Tandoori Pan

1 lb chicken breasts or tenders

2-4 sweet potatoes, about 4 cups chopped

1/2 cup frozen peas

1 Tbsp ground cumin

1 Tbsp sweet paprika

1 Tbsp garlic powder

2.5 tsp ground ginger

2 tsp ground coriander

2 tsp ground turmeric

3/4 tsp ground cardamom

1.5 Tbsp oil (I used mustard oil)

2 cups cilantro

2 cloves garlic

2 Tbsp lime juice

1 tsp sweetener (I used maple syrup)

1/2 avocado

Pinch red pepper flakes

Salt & pepper

Preheat your oven to 200C. Prep a baking sheet.

Chop the sweet potato and add to a large bowl.

In a small bowl, combine the spices.

Add 2/3 of the spice mix to the sweet potatoes and toss with 3/4 of the oil + good cracks of salt and pepper. Bake 20 minutes.

While the potatoes are working, toss the chicken and peas with the rest of the oil and spice mix.

Scooch the potatoes to the sides of the pan and add the chicken + peas in the center. Bake another 10-20 minutes or until the potatoes are nice and browned and the chicken is cooked through.

While that is going, blend the cilantro, garlic, lime, sweetener, avocado and red pepper with enough water to loosen. Season with salt and pepper to taste.

Serves 4

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