Makes two servings
Prep time: Five minutes, plus 30 minutes marinating time
Cook time: 30 minutes
INGREDIENTS
Marinade
1 ½ tsp. ground cumin
1 ½ tsp. ground coriander
1 tsp. garam masala
1 tsp. sea salt
1/2 tsp. ground turmeric
1/4 tsp. ground ginger
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1/8 tsp. cinnamon
1/2 tbs. lime juice
1/4 cup full-fat plain Greek or almond-milk yogurt
Masala Chicken
1/2 lb. boneless, skinless chicken thighs or breasts, chopped into 2-inch chunks
1/2 small cauliflower, cut into large florets (about 2 cups)
1 cup diced sweet potato (1/2-inch cubes)
1 tbs. extra-virgin olive oil
1/4 cup sliced red onion
DIRECTIONS
To make the marinade: Mix the seasonings together in a small bowl. In a medium bowl, whisk the lime juice into the yogurt, then add about two-thirds of the spice mixture (reserve the rest for later) and whisk thoroughly until combined.
Add the chicken chunks, toss to coat, and marinate for 30 minutes at room temperature or up to six hours in the refrigerator.
Preheat oven to 425 degrees F and line a half-sheet pan with parchment paper if desired. Place the chopped cauliflower and sweet potato on the sheet pan and arrange in a single layer. Add the olive oil and remaining spice blend, and mix on the pan until the vegetables are thoroughly coated.
Cook for 10 minutes. Remove the pan from the oven and stir the red onions into the cauliflower and sweet potato, then push the vegetables to one side of the pan and add the chicken pieces to the other side. Cook for an additional 15 to 18 minutes, until the chicken is firm to the touch and the vegetables have softened. Serve as desired, with lime wedges, fresh cilantro, cooked grains, or naan.
