EASY CHICKEN TIKKA SHEET PAN DINNER 43g protein a serving! This is an incredible easy weeknight meal, big on flavor, no fun, and the juicy chicken tikka is roasted right in your oven with no grill, no skewers, and no mess. It’s also an amazing healthy recipe, loaded with protein, packed with fun flavors and colors, and perfect over some regular rice, quinoa, or my high-protein, low-carb Kaizen rice. Ingredients: 1.5-2 lbs boneless skinless chicken thighs (cut into chunks)  3tbsp plain Greek yogurt 2 tbsp tomato paste 2 tbsp lemon juice 1 tbsp olive oil 4 garlic cloves, minced 1/2 tsp ground cumin 2 tsp smoked paprika 1 tsp garam masala 1 tsp ground coriander 1/2 tsp turmeric 1/2tsp chili powder (or Aleppo pepper)e Salt & pepper to taste  1 red onion, cut into wedges 1 red bell pepper, sliced 1 green bell pepper, sliced Mint-Cilantro Yogurt Sauce: 1 cup Greek yogurt 1/2 cup cilantro leaves 1/2 cup mint leaves 1-2 garlic cloves Juice of half large lemon 1 small green chili (optional) Pinch of salt 1–2 tbsp water to thin Here’s how I made it: 1️⃣ In a large bowl, combine all marinade ingredients and coat the chicken well. Marinate at least 2–6 hours (overnight is best). 2️⃣ Cut the onion and peppers and set aside. 3️⃣ Preheat oven to 400°F. Line a sheet pan with parchment paper, spread out the chicken and veggies evenly, and drizzle lightly with olive oil. Roast for 30 minutes, then broil for 2-3 minutes to get that perfect char. 4️⃣ While it roasts in the oven mix together all the yogurt sauce ingredients. Then taste and adjust for salt or lemon. 5️⃣ When the chicken is done, remove, top with chili flakes, fresh chopped cilantro and mint, and strategically place dollops of the yogurt spread around it. You can serve this as is, with some rice, or if you are trying to eat high protein, my high protein kaizen rice. If you make it, be sure to let me know on SHREDHAPPENS. ENJOY! . . . #lowcarb #ketorecipes #lowcarbrecipes #healthyrecipes #chickenrecipes - @ketorecipes