Tandoori Chicken and All Hands on Deck!

I'm traveling the next two weeks so I need to make something easy and quick and only for Taylor the next couple of weeks.

Here is what I'm preparing for week 1:
Red Beans and Rice (left over from several weeks back, kept frozen and vaccuum sealed)
Shrimp Orzo Salad (from two weeks ago)
"Bowl of Somethin" (So he can make a Mexican-themed bowl-of-something)
Tandoori Chicken
Salt and Pepper Pork with roasted red potatoes

Tandoori Chicken is the only "new" recipe I haven't made yet. It's marinated chicken breast and I'll make Jasmine rice to go over it. I'm sure he'll love it.

Tandoori Chicken
Adapted from TastyKitchen.com

Ingredients
¾ cups Coarsely Chopped Onion
1 teaspoon Peeled, Coarsely Chopped Fresh Ginger
2 cloves Garlic, Peeled
½ cups Low Fat Plain Yogurt
1 Tablespoon Freshly Squeezed Lemon Juice
1 whole Lemon Zested
1 teaspoon Paprika
1 teaspoon Ground Cumin
1 teaspoon Ground Coriander
½ teaspoons Salt
½ teaspoons Chili Powder
¼ teaspoons Black Pepper
1 dash Freshly Grated Nutmeg
2 dashes Hot Sauce (or To Taste) (optional)
4 whole

1. Place onion, ginger and garlic in a food processor; process until finely chopped. Add yogurt, lemon juice, lemon zest, paprika, cumin, coriander, salt, chili powder, black pepper, nutmeg and hot sauce (if using); pulse 4 times or until blended.

2. Make 3 diagonal cuts, 1/4″ deep, across the top of each chicken breast half. Place chicken in a resealable bag; pour yogurt mixture over the chicken. Seal bag; marinate chicken in the refrigerator for 8 hours or overnight, turning bag occasionally. We have a marinater from our Food Saver system, so it only takes about 10 minutes.

Preheat oven to 350.
Preheat a large cast-iron skillet on high with a little olive oil in it.

Remove chicken breasts from the bag. Sear chicken on skillet for 2 minutes on both sides. Place immediately in the oven (in the same skillet) and Cook 5 minutes more or undil chicken is done and juices run clear.