Preheat the oven to 400 F. Line a sheet pan with aluminum foil and set aside.
Tenderize the chicken breast and rub it with the garam masala, red chilli powder and salt. In a small microwavable bowl, warm the honey for 10 seconds. Add the aachaar to this bowl and mix well to form a uniform paste. Smear all over the chicken (on both sides) and let it marinate for 10 minutes.
In the meantime, quarter the potatoes, trim the Brussels sprouts and halve them, and dice the carrots and mini red peppers. Throw onto the prepared sheet pan, season with salt and olive oil, and mix by hand to evenly coat every vegetable.
Place the chicken at the center of the pan and surround it with the seasoned vegetables on all sides. Gradually baste the chicken breast with the broth, using a spoon. Bake in the oven for 18 - 20 minutes, turning the tray around at the halfway mark.
While the chicken & veggies are baking, mix the yogurt, salt, sugar, lime juice, and sumac (if using) in a small bowl. Add water depending on how thick or thin you'd like the dressing to be. Thinly slice the scallion greens.
Once the chicken has cooked, carefully take it out of the oven. Plate it up and add the mixed greens to the dish as well. Drizzle the yogurt sauce all over, sprinkle some minced fresh parsley, and top off with pomegranate seeds. Enjoy warm!
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Directions
Preheat the oven to 400 F. Line a sheet pan with aluminum foil and set aside.
Tenderize the chicken breast and rub it with the garam masala, red chilli powder and salt. In a small microwavable bowl, warm the honey for 10 seconds. Add the aachaar to this bowl and mix well to form a uniform paste. Smear all over the chicken (on both sides) and let it marinate for 10 minutes.
In the meantime, quarter the potatoes, trim the Brussels sprouts and halve them, and dice the carrots and mini red peppers. Throw onto the prepared sheet pan, season with salt and olive oil, and mix by hand to evenly coat every vegetable.
Place the chicken at the center of the pan and surround it with the seasoned vegetables on all sides. Gradually baste the chicken breast with the broth, using a spoon. Bake in the oven for 18 - 20 minutes, turning the tray around at the halfway mark.
While the chicken & veggies are baking, mix the yogurt, salt, sugar, lime juice, and sumac (if using) in a small bowl. Add water depending on how thick or thin you'd like the dressing to be. Thinly slice the scallion greens.
Once the chicken has cooked, carefully take it out of the oven. Plate it up and add the mixed greens to the dish as well. Drizzle the yogurt sauce all over, sprinkle some minced fresh parsley, and top off with pomegranate seeds. Enjoy warm!