LunchIndianHigh ProteinBudget FriendlyMeal PrepFamily Friendly
Tandoori Chicken Chickpea Couscous
Spiced chicken with chickpeas, vegetables, and fluffy couscous.
- Calories
- 640
- Protein
- 52g
- Carbs
- 68g
- Fat
- 16g
Per serving
Ingredients
For 4 servings · 40 min total
- chicken breastpatted dry20 oz
- couscous1 1/4 cup
- chickpeasdrained and rinsed1 can
- cauliflowercut into florets4 cup
- tomatodiced2
- plain Greek yogurt1 cup
- lemonjuiced1
- garlicminced4 clove
- garam masala2 tsp
- paprika2 tsp
- canola oil4 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- 1Cut the cauliflower into florets and dice the tomato. Mince the garlic.
- 2Pat the chicken dry without rinsing it. Season it on all sides with the garam masala, paprika, kosher salt, and black pepper.
- 3Heat the oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes per side, until browned, then transfer it to a plate and wash the board, knife, and hands with soap and water before touching anything else.
- 4Add the cauliflower with a pinch of kosher salt and cook for 4-5 minutes, until lightly browned. Stir in the chickpeas, tomato, and garlic and cook for 1-2 minutes, until fragrant.
- 5Return the chicken to the skillet and place it in a 425F oven for 12-16 minutes, until the thickest part reads 165°F (74°C) on an instant-read thermometer. Let the chicken rest for 3 minutes before slicing.
- 6Prepare the couscous according to the package directions. Stir the yogurt with the lemon juice and serve it with the sliced chicken, couscous, and vegetables, tasting the vegetables and sauce and adjusting with kosher salt and black pepper.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.