One-Pan Chicken Kebabs with Potatoes and Broccoli

Name: One-Pan Chicken Kebabs with Potatoes and Broccoli
Yield: Serves 4
Ingredients: 1/2 cup plain, Greek yogurt; 2 tablespoons, red curry paste; 1 tablespoon, vegetable oil; 1 teaspoon, table salt; 1/2 teaspoon, pepper; 4 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed and cut into 2-inch chunks; 1/2 cup plain, Greek yogurt; 1/4 cup, chopped fresh cilantro; 1 tablespoon, lime juice; 1 tablespoon, water; 1 teaspoon, red curry paste; 1/4 teaspoon, table salt; 1/8 teaspoon, pepper; 1 1/2 pounds, small red potatoes, unpeeled, halved; 1/4 cup, vegetable oil, divided; 3/4 teaspoon, table salt, divided; 1/2 teaspoon, pepper, divided; 1 pound, broccoli florets, cut into 2-inch pieces

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Appears in Cook's Country February/March 2020

Main Courses

Chicken

Vegetables

We used the oven (and broiler) to make a spiced chicken and vegetable dinner that tastes like it just came off the grill.

SERVES4

TIME1½ hours

One-Pan Chicken Kebabs with Potatoes and Broccoli

WHY THIS RECIPE WORKS

Kebabs don't have to be just for grilling. Here, we managed a dinner of meat, vegetables, and starch all on one pan—with a bit of staggered cooking and a bit of help from the kebabs themselves. Briefly marinating the chicken in yogurt and T...

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