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1 1/2 Lbs. Chicken Thighs, Boneless and skinless
1 Cup Reduced-Fat Plain Greek Yogurt
1 1/2 Tablespoon Tandoori Spice Mix
3/4 Teaspoon Salt, Divided
3 Cups Red Bell Peppers, Sliced
3 Cups Fresh Tomatoes, Sliced
1/4 Cup Cilantro, Coarsely Cut
Preheat the oven to 425 degrees. Remove any visible fat from the chicken thighs and place them in a mixing bowl. Add the yogurt, tandoori spice mix, and 1/4 teaspoon of salt; mix well. Spread the tomatoes and peppers on a sheet pan and sprinkle with 1/4 teaspoon of salt. Place the chicken on top of the tomatoes and peppers, and bake for 20 minutes. Divide chicken and vegetables into four equal portions, sprinkle with cilantro, and serve hot.
Bell peppers are a great source of vitamins and antioxidants. Next time, you make that meal, add bell pepper for health benefits.