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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This high-fibre dish provides the intense Tandoori flavour without the need for having to marinate for hours.
1 Preheat oven to 200°C. Line 2 large baking trays with baking paper. Cut 2–3 deep slashes into each piece of chicken. Heat oil in a non-stick frying pan over medium-high heat. Cook chicken for 2 minutes on each side or until browned. Transfer chicken to one prepared tray.
2 Rub chicken with garlic and drizzle with half the lemon juice. Bake chicken for 35 minutes or until just cooked through.
3 Meanwhile, combine yoghurt and tandoori paste in a large bowl. Add carrots, courgette asparagus and chickpeas. Toss gently together to coat.
4 Place carrots on second prepared tray and bake for 10 minutes. Add courgette and bake for a further 10 minutes. Then add asparagus and chickpeas and bake for a final 10 minutes or until vegetables are tender.
5 Serve roast chicken with tandoori vegetables and brown rice. Garnish with coriander.
Make it gluten free: Check tandoori paste is gluten free.
Calories 510 cal
Kilojoules 2130 kJ
Total fat 13 g
Saturated fat 3 g
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