Tandoori Chicken with a Twist

A while ago I found this recipe in Cooking Light for Tandoori Chicken.  This is another one I've been wanting to try so in advance of my mini-dinner party this Sunday, I used Chris (the bf) as a guinea pig once again - like you'll really find him complaining about that one.

First was the marinated chicken made a couple of nights ago... 

Takes a few hours to marinate, but oh so worth it.

(all I had were yellow peppers,
but red peppers would make this so much more colorful)

Then I decided to finish it off with a side dish of roasted peppers, tomatoes, and onions (and a little rice too.  To pump up the rice from just plain boring brown rice, I added spinach a little bit of ground ginger and cumin).

I think this dish turned out so tasty - I will definitely be making this one again!  Great idea for leftovers too: cut up the chicken and throw it on a wheat wrap with spinach, tomatoes, and onions.  It's even better the second day!

Serves 4.  (1 Chicken Breast per Serving)

Ingredients

Tandoori Chicken

• 1 cup plain Greek yogurt
• 1/4 cup grated onion
• 1 1/2 1 tablespoons grated ginger
• 1 tablespoon ground cumin
• 1 teaspoon ground red pepper
• 1/2 teaspoon ground tumeric
• 5 garlic cloves, minced
• 4 skinless, boneless chicken breasts (I prefer the thin cuts)
• 1/2 teaspoon kosher salt
• 1 tablespoon canola (or olive) oil

Roasted Peppers

• 1 1/2 medium onions
• 1 bell pepper
• 10 cherry tomatoes (Optional)
• 1 tablespoon olive oil
• 1/2 tablespoon balsamic vinegar
• 1/2 tsp cumin
• 1/2 tsp paprika
• Brown rice

Directions

1. Create a marinade by combining the first 7 ingredients in a bowl, mixing well.  Put the yogurt mixture and chicken in a plastic ziplock bag and leave in the fridge for 2+ hours.
2. Remove chicken after done, and grill for 6 minutes on each side (or until done).
3. Chop peppers and onions into wedges.  (Optional, slice cherry tomatoes in halves). In a pan, add olive oil and balsamic vinegar.  When hot, add peppers and spices.  Cover with lid and allow to cook for 3 1/2 minutes.  Add onions and tomatoes to mixture and cook for an additional 3 minutes.
4. Serve with rice and devour the thai goodness.

*Credit goes to cookinglight.com (Recipe found in May 2012 edition).