IN THE KIT
12 oztandoori marinated chicken breast (cut up into bite size pieces)
1 ozred onion
4 ozbaby tomatoes
6 ozcorn tortillas
1 ozgaram masala
1 ozred wine vinegar
Salt & pepper
Kitchen Items Needed
Skillet (non-stick if possible)
Preheat the oven to 450° F;
Line sheet pan with parchment paper;
Cut the potatoes lengthwise into ½ inch wedges;
Cut cucumbers into bite size pieces;
Cut baby tomatoes in half;
Peel & thinly slice red onion;
Remove leaves from stems & roughly chop cilantro.
On a parchment lined sheet pan, toss potatoes with a generous drizzle of oil, garam masala, salt & pepper. Roast, flipping halfway, 20 to 25 min, until browned & tender.
In a bowl, combine tomatoes, cucumbers, onion, ½ the cilantro, vinegar, a drizzle of oil & salt & pepper. Mix well, set aside.
Remove chicken from package. Heat skillet with a drizzle of olive oil over medium high heat. Cook chicken, partially covered, 6 to 8 min per side, until cooked through. Add splashes of water if the skillet is becoming too dry. Let rest.
Meanwhile, warm small skillet over medium high heat. Toast each tortilla for 30 seconds or until dark in spots. Keep wrapped in foil until ready to serve.
Divide the potatoes & tortillas between your plates. Top the tortillas with the yogurt & chicken. Garnish with the salad & remaining cilantro. Bon appétit!