Another delicious meal from Rachel! This is soooo quick to make -- I love that you can prep the chicken ahead of time, then just plop it in the oven when you're ready for dinner.

Oven-roasted Tandoori Chicken Strips and Lentils

For the chicken:
2 lb boneless skinless chicken breasts
Pinch of salt
2 T fresh lemon juice
About 8 oz (1 C) coconut milk (or ½ C coconut milk + ½ C water or broth)
1 tsp paprika
1 tsp turmeric
1 tsp cumin
½ tsp allspice

Mix everything except the chicken in a big gallon zipper bag. Slice the chicken into ½" strips and add to the bag. Squish everything around, then put it in the fridge to marinate for 1-12 hours.

When you're ready to make dinner, preheat the oven to 450°F. Dump the chicken into a baking dish, cover, and put in the oven. Bake for about 20 minutes, then uncover and broil for a minute or two.

For the lentils:
1 tsp olive oil
2 cloves garlic, minced
1 ½ C brown lentils
3-4 C water or broth
1 tsp turmeric
1 handful frozen spinach leaves (optional, but good!)

Heat the oil in a medium saucepan. Add the garlic and cook for a few minutes, until garlic is soft but not browned. Stir in the lentils, broth and turmeric. Bring to a boil, then add spinach, cover, and reduce heat to low.

Simmer, covered, for about 20 minutes, stirring occasionally and adding more water or broth if the pot runs dry. When the lentils are tender, they're ready.

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