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Sheet Pan Indian Chicken and Broccoli
with rice / herb yogurt sauce

Active: 30 Total: 45

This Indian-inspired sheet pan meal gives you time to get the kitchen cleaned up while everything roasts together. Serve it over rice with a tangy herb yogurt sauce for added flavor. We first featured a version of this meal in 2019.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Indian Curry Spice Mix:
  • Garam masala - 2 tsp
  • Curry powder, mild - 2 tsp
  • Cumin, ground - 1 tsp
  • Coriander, ground - 1 tsp
  • Salt - 1/2 tsp
Herb Yogurt Sauce:
  • Cilantro, fresh - 1 Tbsp , chopped
  • Yogurt, plain or Greek - 1 cup
  • Honey - 1 tsp
  • Lemon juice - 1 Tbsp
White or Brown Rice:
  • Rice, uncooked white or brown - 1 cup
Indian Chicken with Broccoli:
  • Broccoli florets - 10 oz , chopped
  • Garlic - 2 cloves , chopped
  • Limes - 1 , wedges
  • Chicken thighs, boneless and skinless - 1 1/2 lbs
  • Oil, cooking - 1 Tbsp + 1 Tbsp

Prep

  1. Rice - (Double if making Tuesday's meal.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  2. Broccoli / Garlic - (If prepping right before cooking, get oven heating first.) Prep as directed and combine. (Can be done up to 5 days ahead)

  3. Make spice mix - Combine garam masala, curry powder, cumin, coriander, and salt. (Can be done up to 5 days ahead)

  4. Make herb yogurt sauce - Chop cilantro. Combine cilantro, yogurt, honey, and lemon juice. Season with some salt and pepper. (Can be done up to 5 days ahead)

  5. Limes - Slice into wedges. (Can be done 1 day ahead)

  6. Chicken - Tenderize chicken with a fork and cover on all sides with spice mix. (Can be done 1 day ahead)

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Make

  1. Heat oven to 400F / 204C.

  2. Toss broccoli and garlic with first part of cooking oil and spread out on a sheet pan.

  3. Heat a skillet with second part of cooking oil over medium heat. Add chicken to heated oil. Sear on both sides until golden brown, 2 to 3 minutes per side.

  4. Transfer chicken to sheet pan with broccoli.

  5. Roast chicken and broccoli for 15 to 25 minutes, until broccoli is tender and chicken reaches 165F / 74C degrees.

  6. If rice was made ahead, warm it in the microwave (remember to reserve half if doubled).

  7. Serve chicken and broccoli over rice. Add lime wedges on the side and spoon herb yogurt sauce over everything. Enjoy!


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