Tandoori-Style Roasted Chicken

with Cabbage, Poblano Pepper, & Farro Salad

Tandoori-Style Roasted Chicken

with Cabbage, Poblano Pepper, & Farro Salad

In our take on this traditional Indian favorite, chicken is marinated and roasted in a vibrant combination of yogurt and spiced tomato chutney. It’s the perfect accompaniment to our simple farro and vegetable salad, brightened with a bit of fresh lime juice.

45 minutes

oven: 450ºF

Ingredients

2 Boneless, Skinless Chicken Breasts
1/2 c Semi-Pearled Farro
1/2 lb Cabbage
1 Lime
2 tbsp Savory Tomato Chutney
1/2 c Plain Nonfat Greek Yogurt
1 Poblano Pepper

Instructions

Cook the farro:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Marinate the chicken:

While the farro cooks, to make the marinade, combine the tomato chutney and half the yogurt in a large bowl. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the bowl of marinade; turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes.

Prepare the ingredients:

While the chicken marinates, wash and dry the fresh produce. Cut out and discard the core of the cabbage; medium dice the leaves. Quarter the lime. To make the sauce, in a bowl, combine the remaining yogurt, the juice of 1 lime wedge, and 2 teaspoons of water. Taste, then season with salt and pepper if desired. Cut off and discard the stem of the pepper; remove the core, then medium dice. Thoroughly wash your hands immediately after handling.

Roast the vegetables & chicken:

Line a sheet pan with foil. Place the diced cabbage and pepper on the foil. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast the vegetables 5 minutes. Leaving the oven on, remove from the oven. Letting any excess marinade drip off, carefully transfer the marinated chicken to the other side of the sheet pan of partially roasted vegetables. Roast 19 to 21 minutes, or until the vegetables are tender when pierced with a fork and the chicken is cooked through. Remove from the oven.

Finish the farro & serve your dish:

To the pot of cooked farro, add the roasted vegetables, 1 teaspoon of olive oil, and the juice of 1 lime wedge. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the roasted chicken and sauce. Garnish with the remaining lime wedges. Enjoy!