Tandoori chicken with sugar snap peas and turmeric rice
Easy Prep

Tandoori chicken with sugar snap peas and turmeric rice

Gluten-Free, Soy-Free

4 Servings, 540 Calories/Serving

25 – 35 Minutes

If your kitchen came without a flaming-hot clay tandoor oven, fear not: here you’ll achieve that tandoori flavor more easily and with equally impressive results.

In your bag

  • 1 cup basmati rice
  • 3 or 4 sprigs fresh cilantro
  • ½ teaspoon ground turmeric
  • 2 lemons
  • 1 cup Greek yogurt
  • Yogurt spice blend (beet powder - garam masala - granulated garlic)
  • 8 chicken drumsticks
  • 2 or 3 sprigs fresh mint
  • 1 or 2 cloves peeled fresh garlic
  • 1 pound sugar snap peas

Ingredient IQ

Sugar snap peas are a cross between sweet, plump English peas and slender snow peas. They combine the best of both: their crisp pods are edible and conceal sweet, round peas.

Nutrition per serving



Cook the rice

Heat the oven to 450°F.
  • Rinse the rice.
  • Coarsely chop the cilantro.
In a small sauce pot, combine the rice, turmeric, and 1½ cups lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork and stir in the cilantro and 1 tablespoon butter, if using; season to taste with salt, cover, and keep warm.
While the rice cooks, prepare the yogurt sauce and the chicken.


Prep the yogurt sauce and the chicken

  • Cut 1 lemon in half; cut half into wedges for garnish.
  • Juice half the lemon.
  • Pat the chicken dry with a paper towel.
In a large bowl, stir together the yogurt, yogurt spice blend, and 1 tablespoon lemon juice and season with salt and pepper. Set aside half the yogurt sauce for garnish.
To the bowl with the remaining yogurt sauce, add the chicken and toss to coat.


Roast the chicken

Line a sheet pan with foil and brush the foil lightly with oil. Place the chicken on the prepared sheet pan. Roast, turning once halfway through, until the skin is crisp and the chicken is cooked through, 20 to 25 minutes.
While the chicken cooks, prepare the lemon-mint vinaigrette and the snap peas.


Make the lemon-mint vinaigrette

  • Zest the remaining lemon.
  • Juice the lemon.
  • Strip the mint leaves from the stems; coarsely tear the leaves.
In a small bowl, stir together the lemon zest, 2 tablespoons lemon juice, mint, and 1 tablespoon oil; season to taste with salt and pepper.


Cook the snap peas

  • Finely chop, press, or grate enough garlic to measure ½ teaspoon.
In a medium frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the snap peas, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 2 to 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Toss the snap peas with 1 to 2 tablespoons lemon-mint vinaigrette (set aside the remaining vinaigrette for serving).



Transfer the rice, chicken, and snap peas to individual plates. Serve with the lemon wedges and the remaining yogurt sauce and vinaigrette.

Kids Can!

  • Rinse the rice.
  • Juice the lemons.
  • Stir together the yogurt sauce.
  • Prep the mint and make the vinaigrette.
  • Serve the meal.

Calories: 540, Protein: 38g (76% DV), Fiber: 4g (16% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 5g, Saturated Fat: 3g (15% DV), Cholesterol: 120mg (40% DV), Sodium: 170mg (7% DV), Carbohydrates: 49g (16% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Milk

Sodium does not include pantry salt; for reference, ½ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.