Tandoori Chicken with Cumin Seed & Chickpea Salad

Give amazing flavor to basic chicken breasts with an easy yogurt marinade. Paired with this crunchy salad, it's a perfect way to satisfy your urge for Indian take-out. Freeze marinated chicken breasts in individual baggies for another busy night!

Prep Time:  10 minutes
Cook Time: 20 minutes
Yield: 1 Servings


      Tandoori Chicken

  • ¾ cup plain nonfat yogurt
  • 1 TB kosher salt
  • 1TB lemon juice
  • 2 tsp cumin
  • 2 tsp curry powder
  • 2 tsp garlic powder
  • 1 tsp ginger
  • 1 TB extra virgin olive oil
  • 4 boneless, skinless chicken breasts
  • Cooking spray

      Cumin Seed & Chickpea Salad

  • ½ seedless cucumber, quartered lengthwise, diced (~ 1 cup)
  • ½ cup halved grape tomatoes
  • ½ cup chickpeas, rinsed and drained
  • 1 TB minced shallot (~1/2 large shallot)
  • 2 tsp chopped fresh mint
  • 2 tsp lemon juice
  • 1 tsp cumin seed
  • ½ tsp extra virgin olive oil
  • ½ tsp kosher salt


Tandoori Chicken

Preheat oven to 400. Line a cookie sheet with foil and spray with cooking spray. Whisk together yogurt, salt, spices, and olive oil.  Pour over chicken breasts and toss to coat. Marinate at room temperature for 15 minutes. (Refrigerate or freeze any breasts you’re not cooking now.) Place chicken breast on sheet and roast for 20-25 minutes or until juices run clear. 

If you’re cooking the breasts from frozen, roast for 50 minutes.

Cumin Seed and Chickpea Salad

Toss together all ingredients and serve.  Can be made the night before to save time.