Chicken Tikka Masala Tray Bake

• 180 g, cut into 3 cm pieces — Boneless skinless chicken breast, raw
• 180 g cooked brown rice — Cooked long-grain brown rice
• 100 g, cut into 3 cm pieces — Raw red bell pepper
• 120 g cherry tomatoes — Raw cherry tomatoes
• 60 g plain nonfat Greek yogurt — Plain nonfat Greek yogurt
• 9 g (2 tsp) extra-virgin olive oil — Extra-virgin olive oil
• 15 g fresh lemon juice — Fresh lemon juice
• 5 g, finely grated — Raw garlic
• 2 g smoked paprika — Smoked paprika
• 3 g garam masala — Garam masala
• 1 g fine salt, divided — Fine salt

Method

1. 1Coat the chickenHeat the oven to 425°F. Stir 60 g yogurt, 15 g lemon juice, 5 g garlic, 2 g smoked paprika, 3 g garam masala, and 0.6 g salt in a bowl.425°FLook for: The mixture is even and ready for the next action, with no dry pockets.
2. 2Add the chickenAdd the chicken and turn until every piece is coated.Look for: The chicken has an even orange yogurt-paprika coating with no dry pockets.Safety: Do not taste yogurt marinade after it touches raw chicken; wash hands and sanitize the bowl area.
3. 3Roast the chicken, pepper, and tomatoesSpread the coated chicken, 100 g red pepper, and 120 g tomatoes on a rimmed sheet pan. Toss the red pepper and tomatoes with 9 g olive oil and remaining 0.4 g salt.Look for: The mixture is even and ready for the next action, with no dry pockets.
4. 4Roast for 16 to 19 minutesRoast for 16 to 19 minutes, turning the chicken and red pepper once, until the thickest chicken piece reaches 165°F and the tomatoes burst.19 min · 165°FLook for: The chicken is browned and reads 165°F; the red pepper is tender and the tomatoes have collapsed into glossy pan juices.Safety: Use separate clean utensils for cooked food and verify 165°F with a clean thermometer.
5. 5Warm the rice in the tomato juicesMove the cooked chicken and red pepper to a clean plate. Stir the cooked brown rice and 15 g water into the burst tomatoes and pan juices, cover the tray tightly with foil.Look for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Return it to the 425°F oven for 5 minutesReturn it to the 425°F oven for 5 minutes until the rice is steaming throughout. Crush the tomatoes lightly into the rice, then spoon the saucy rice, red pepper, and rested chicken into one bowl.5 minLook for: The rice is steaming and coated with crushed tomato pan juices, while the chicken remains moist after its 5-minute rest.Safety: Use clean utensils after the chicken reaches 165°F, open the foil away from your face, and refrigerate leftovers within 2 hours.