Oven-Baked Chicken Tikka with Chickpeas and Cauliflower
Juicy oven-baked chicken tikka with a spiced skyr marinade, served with chickpeas, cauliflower and basmati rice. A protein-rich sheet-pan dish that takes little effort and keeps you full.
By yumbelo · 2 servings · 45 minutes
Ingredients
- 300 g Chicken breast fillet
- 150 g Skyr
- 1 tbsp Tomato paste
- 1 tsp Garam masala
- 1 tsp Sweet paprika powder
- 0.5 tsp Turmeric
- 1 tsp Ginger, freshly grated
- 1 pc Garlic clove
- 0.5 pc Lemon, juice
- 1 tbsp Olive oil
- 1 pinch Salt
- 1 pinch Pepper
- 300 g Cauliflower florets
- 1 can Chickpeas, drained
- 1 pc Red onion
- 150 g Basmati rice, uncooked
- 0.5 bunch Coriander, fresh
Method
- Preheat the oven to 220 °C, top and bottom heat.
- Mix the skyr, tomato paste, garam masala, paprika powder, turmeric, ginger, the finely chopped garlic clove, half of the lemon juice, 1 tbsp olive oil, salt and pepper in a bowl.
- Cut the chicken breast fillets into bite-sized pieces, toss them in the marinade and let them rest for at least 15 minutes.
- Cut the onion into wedges, divide the cauliflower into florets and spread them with the drained chickpeas on a baking tray lined with baking paper, season with salt and drizzle with a little oil.
- Spread the marinated chicken on the tray between the vegetables and bake for 20 to 25 minutes, until the meat is cooked through and the edges are lightly browned.
- Cook the basmati rice in salted water according to the package instructions, drain it and let it steam briefly, covered.
- Finely chop the coriander, drizzle the chicken with the remaining lemon juice and serve everything with the rice and coriander.