20 Minute Tandoori Chicken with Veggie Skewers & Garlic-Infused Quinoa
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • ⅓ small jar of Tandoori paste (see note above recipe)
  • 1 very large (or two regular sized) breast of boneless, skinless chicken
  • 1 large zucchini
  • 1 tub of grape tomatoes
  • 1-2 tablespoons extra virgin olive oil
  • few dashes of garlic powder
  • few dashes of ground cumin
  • 3 cloves of garlic, crushed
  • 1 cup of quinoa
Instructions
  1. Set oven temp to broil and make sure top rack is on the highest level.
  2. Prepare quinoa according to package directions, adding the 3 cloves of crushed garlic to the water when you set it to boil.
  3. While the quinoa is getting started, slice the chicken breast(s) in half lengthwise, resulting in 2 thin pieces. If you use 1 very large breast like I did, cut each half in half again resulting in a total of 4 pieces.
  4. Lay chicken pieces onto a broiler safe pan or large piece of tinfoil with the edges crimped. Spoon some tandoori paste over the top of the chicken and spread it around to coat thoroughly. Flip each piece over and spread the rest of the sauce on the other side.
  5. Chop up the zucchini into pieces similar in size to the grape tomatoes.
  6. Add the chopped zucchini and whole grape tomatoes to a small mixing bowl and toss with olive oil, garlic powder and cumin.
  7. Skewer the veggies and set them onto a broiler safe pan or piece of tin foil with the edges crimped.
  8. Put the chicken and veggies both into the oven on the top rack and broil for 10 minutes, flipping everything over after 5 minutes.
  9. When the quinoa is finished cooking, fluff with a fork and serve along side your seasoned chicken and veggie skewers!
Nutrition Information
Serving size: ¼ total recipe Calories: 469
Recipe by Daily Rebecca at https://www.dailyrebecca.com/2013/06/20-minute-tandoori-chicken-with-veggie-skewers-garlic-infused-quinoa/