IN THE KIT
12 oztandoori marinated chicken breast (cut up into bite size pieces)
1 ozred onion
4 ozbaby tomatoes
6 ozflour 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, stack & tightly wrap the tortillas in aluminum foil. Bake directly on an oven rack, 6 to 8 min, until heated through. Keep wrapped 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!