One-pan meal. It doesn’t get any easier.
makes 10 to 12 pieces
ingredients
2 boneless, skinless chicken breasts
1 medium red onion thinly sliced into rings
10 to 12 stalks of asparagus
Marinade Masala
5 tablespoons olive oil
1 tablespoon freshly ground black pepper
1 teaspoon coriander seeds, slightly crushed
3 tablespoons amchur
1 tablespoon cilantro, chopped
1 tablespoon minced garlic
1 teaspoon sea salt
Garnish
2 tablespoons finely chopped mango
Generous pinch of crushed chili flakes
instructions
Preheat the oven to 425°F. Trim the chicken of excess fat and cut each breast into 6 long strips. Dry on paper towels.
Whisk together the marinade masala and marinate chicken, onions, and asparagus for 15 minutes (can be left up to 2 hours).
Place on lined baking sheet and put in the oven for 8 to 10 minutes, until chicken is cooked through and slightly browned on top.
Let the chicken rest for a few minutes, then sprinkle with mango and crushed chili flakes.
notes & variations
Skewer the chicken, onions, and mango (cut larger chunks) on kebabs and cook over the grill. The asparagus can also be cooked on the grill.
Enjoy cold the next day, sliced and added to a green salad.
Add cubed bell peppers, zucchini, or mushrooms to these kebab-cooking time will remain the same.
Serve with cauliflower lentil pilaf and cucumber raita.
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