Tandoori Chicken Sheet Pan

Cut chicken breast into 2-inch pieces and pat dry with paper towels.

Cut bell pepper into 1-inch chunks, red onion into wedges, and zucchini into half-moons.

Combine ginger-garlic paste, lime juice, garam masala, paprika, and cumin in a large mixing bowl.

Stir in Greek yogurt until smooth, then add salt and black pepper to taste.

Add chicken pieces to the marinade and toss to coat evenly. Let sit for 10 minutes while preheating oven.

Preheat oven to 425°F (220°C).

Arrange marinated chicken on a sheet pan, leaving space around each piece.

In the same bowl, toss bell pepper, red onion, and zucchini with olive oil, salt, and pepper, then scatter around the chicken on the pan.

Roast for 25–30 minutes until chicken registers 165°F internally and vegetables are tender with browned edges.

Remove from oven and garnish with fresh cilantro before serving.