Indian Tandoori Chicken with Basmati Rice

Ingredients

• 2 1/2 lbs chicken breasts, boneless, skinless
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 2 tbsp ginger, grated
• 4 cloves garlic, minced
• 2 tsp garam masala
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 2 cups basmati rice
• 4 cups broccoli, florets
• 4 cups cauliflower, florets
• 3 tbsp olive oil

Instructions

1. 1

   In a large bowl, combine the yogurt, lemon juice, ginger, garlic, garam masala, cumin, paprika, cayenne, and salt. Add the chicken breasts and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, up to 8 hours.

2. 2

   Preheat oven to 400°F. Transfer the marinated chicken to a baking sheet lined with parchment paper. Bake for 25-30 minutes, until the chicken is cooked through and the juices run clear.