Tandoori Spiced Chicken and Rice Bake

Tandoori has such an amazing flavor it’s hard to explain. I really love it as well as my family. You can easily find the spice in your local grocery store and it really brings out all the stops in this dish! Nothing is better than an easy dish that you just need 2 dishes for too. The rice and veggies all cooked together makes it a winner!

Tandoori Spiced Chicken and Rice Bake
(Adapted from Eating Well)

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Nonstick cooking spray
1 tablespoon butter
½ cup coarsely chopped onion (1 medium)
½ cup coarsely shredded carrot (1 medium)
½ cup chopped red sweet pepper (1 small)
1/2 of a fresh Anaheim chile pepper, seeded and chopped (see Tips)
1 small zucchini, halved lengthwise and cut into 1/4-inch-thick slices
2 cloves garlic, thinly sliced
1 (14.5 ounce) can reduced-sodium chicken broth
⅔ cup uncooked long grain brown rice
½ cup water
¼ cup no-salt-added tomato paste
1 recipe Tandoori Spice Mixture
1 ½ teaspoons butter
4 4 to 5-ounce skinless, boneless chicken breast halves
1 Snipped fresh cilantro

Preheat oven to 350 degrees F. Lightly coat a 2-quart rectangular baking dish with cooking spray. Set aside. In a large skillet melt the 1 tablespoon butter over medium heat. Add onion, carrot, sweet pepper, and chile pepper; cook and stir for 6 minutes.

Stir in zucchini and garlic. Cook and stir for 3 minutes more.

Stir in broth, rice, the water, tomato paste, and 1 tablespoon of the Tandoori Spice Mixture. Bring to boiling; boil for 1 minute.

Carefully pour rice and vegetable mixture into prepared baking dish. Cover tightly with foil. Bake for 45 minutes.

Meanwhile, sprinkle the remaining Tandoori Spice Mixture evenly over all sides of the chicken. Using your fingers, rub spices into the meat.

In a large skillet melt the 1 1/2 teaspoons butter over medium-high heat. Cook chicken in hot butter about 4 minutes or just until browned, turning once halfway through cooking. Transfer chicken to plate; chill in refrigerator until needed.