If you love bold flavor but need dinner to stay simple, these Indian Spiced Sheet Pan Tacos are the perfect weeknight win. Tender yogurt‑marinated chicken, warm Indian spices, and roasted peppers and onions all cook together on one pan for a fast, hands‑off meal with minimal cleanup. The marinade keeps the chicken juicy and deeply seasoned, while the sheet pan method delivers perfectly roasted veggies every time. Serve everything in warm corn tortillas with a squeeze of lime for a high‑protein, gluten‑free dinner that feels fresh, fun, and totally doable on a busy night.
In a bowl or large zip‑top bag, mix 1 cup of the yogurt with ginger, garlic, tomato paste, tomato sauce, and all spices until smooth.
Place chicken thighs in with the marinade, mix, coating each piece well.
Marinate at least 30 minutes or up to 12 hours for deeper flavor.
Thinly slice the onion and bell pepper.
Preheat oven to 400°F.
Spread the marinated chicken on 1–2 baking sheets.
Add the sliced vegetables around the chicken and drizzle with avocado oil.
Roast for 14–18 minutes, stirring the vegetables and turning the chicken halfway through. Chicken is done when it reaches 165°F and the edges are lightly browned.
Warm your corn tortillas.
Slice or shred the chicken, then layer it with roasted peppers and onions.
Top with the remaining ½ cup yogurt, mozzarella, or a squeeze of lime.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Approx. per serving 4 oz of chicken, 1/2-1 cup vegetables, 2 corn tortillas and topping of 2 tablespoons Greek yogurt and 2 tablespoons Mozzarella cheese.
Plate method planning tip: This meal provides your 1 serving of vegetables, starch and protein.