Weeknight Indian Spiced Tandoori Chicken is what`s for dinner & this simple man`s plan to healthier eating today. This dish is so super easy to make with warming exotic spices & flavors but on the table in 30 minutes it`s pretty hard to beat. This is a perfect option for those long work days or hectic schedules but the best part of course is…it`s absolutely delicious.
Here I paired my chicken with long grained rice, Honey-Thyme Glazed Carrots & blanched green beans.
Here`s what you`ll need for your Weeknight Indian Spiced Tandoori Chicken:
Chicken Breasts-boneless & skinless (Bone in legs, thighs or breasts are amazing, just require more cooking time)
Coconut Oil-2 tablespoons
Cumin- 1 teaspoon ground
Turmeric- 1 teaspoon ground
Cayenne- 1 teaspoon ground
Salt- 1/2 teaspoon
Paprika- 1 teaspoon
Coriander- 1 teaspoon ground
Ginger- 1 teaspoon ground
A quick look at the spices.
Preheat your oven to 400 degrees.
Place the coconut oil in the microwave for 30 seconds or until liquefied.
Mix the spices with the coconut oil to form a loose paste.
Brush the spice mix liberally over both sides of your chicken.Add the chicken to a foil lined baking sheet & slide in the oven. Bake 15-20 minutes depending on the size of your chicken breasts. That`s all there is to it.
Remove, serve & enjoy your Weeknight Indian Spiced Tandoori Chicken!!!