master

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.

Ethan Mick

with Cabbage, Poblano Pepper, & Farro Salad

Tandoori-Style Roasted Chicken

Boneless, Skinless Chicken Breasts

Semi-Pearled Farro

Cabbage

Lime

Savory Tomato Chutney

Plain Nonfat Greek Yogurt

Poblano Pepper

Ingredients

oven

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.

Cook the farro:

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.

Marinate the chicken:

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.

Prepare the ingredients:

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.

Roast the vegetables & chicken:

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!