Tandoori chicken with stir-fry vegetables

1. Preheat the oven to 180°C (th. 6). Put on the baking sheet 400 g of mixed vegetables (zucchini, bell peppers, tomatoes, onions). Drizzle with olive oil and bake for 10 to 12 minutes.

2. In a skillet, brown 400 g of sliced chicken breast with 2 tablespoons of hot olive oil.

3. Add the cooked vegetables to the chicken. Cook over high heat for 1 to 2 minute(s). Add 350 g of tandoori sauce and mix well.

4. Sprinkle with tablespoon of chopped fresh coriander and serve hot, complement with 240 g of basmati rice.

Photo credit: Sucré Salé