Tandoori chicken with sugar snap peas and turmeric rice
25 – 40 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 lemon
- 4 chicken drumsticks
- ½ cup Greek yogurt
- Yogurt spice blend (garam masala - granulated garlic - beet powder - coriander - cumin - sweet paprika)
- ½ cup basmati rice
- 3 or 4 sprigs fresh cilantro
- ¼ teaspoon ground turmeric
- 2 or 3 sprigs fresh mint
- 1 or 2 cloves peeled fresh garlic
- ½ pound sugar snap peas
Sugar snap peas are a cross between slender snow peas and plump English peas. They combine the best of both: their crisp pods are edible and conceal sweet, round peas.
Calories: 560, Protein: 42g (84% DV), Fiber: 5g (20% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 140mg (47% DV), Sodium: 200mg (8% DV), Carbohydrates: 50g (17% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
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.