Sheet Pan Curry Chicken and Vegetables
The ultimate comfort food, Sheet Pan Curry Chicken and Vegetables is a flavorful, easy weeknight dinner that your family will love. With perfectly roasted chicken and vibrant veggies, every bite is bursting with bold spices. Make this delicious meal tonight for a satisfying dinner!
Equipment
- Mixing Bowl
- Baking Sheet
- Chef's Knife
- Frying Pan
- Oven
- Cutting Board
Ingredients
- 1 tablespoon yellow curry powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper optional
- 1 onion (sliced to 1/2? rings)
- 3 cloves garlic (minced)
- 1/2 medium cauliflower (cut into florets) (about 2 cups)
- 4 medium carrots (diced to 1/2?)
- 3 tablespoons avocado oil (divided)
- 4 boneless skinless chicken breasts, about 2 lbs. (see note)
- 1 tablespoon lemon juice
- 1/4 cup pine nuts (toasted)
- 1/3 cup raisins
- 1/3 cup cilantro (chopped)
- lemon wedges (for garnish)
Instructions
- Preheat your oven to 400ºF. Line a rimmed 12" x 18" sheet pan with parchment paper for easy cleanup. This will prevent sticking and make serving a breeze later on.
- In a small bowl, mix together the yellow curry powder, cumin, garlic powder, fine sea salt, ground black pepper, ground cinnamon, and cayenne pepper (if using). This spice mix is the heart of your dish, bringing all the flavors together.
- In a large bowl, add the sliced onions, minced garlic, cauliflower florets, diced carrots, and 2 tablespoons of avocado oil. Sprinkle in half of the spice mixture and mix everything together until well combined. Spread this mixture onto the prepared baking sheet in an even layer.
- Bake the vegetable mix in the oven for 20 minutes. This step allows the veggies to soften and start absorbing the spices.
- While the vegetables are baking, take another large bowl and add the chicken breasts. Drizzle the remaining 1 tablespoon of avocado oil, the rest of the spice mixture, and the lemon juice over the chicken. Toss everything together to ensure the chicken is well coated and flavorful.
- After 20 minutes, take the sheet pan out of the oven. Move the vegetables to the edges of the pan to create space in the center for the chicken. Place the chicken breasts in the middle and pour over any remaining marinade from the bowl.
- Continue to bake for an additional 20 to 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165ºF. It should be golden brown and juicy.
- Once done, remove the baking sheet from the oven. Sprinkle the dish with toasted pine nuts and raisins for added texture and flavor. Garnish with fresh cilantro and serve warm with lemon wedges.
- Enjoy your delicious Sheet Pan Curry Chicken and Vegetables with your favorite sides or on its own!
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure they’re cooled to room temperature before sealing.
- Freezing: You can freeze this dish for up to 3 months. Just thaw it overnight in the fridge and reheat it in the oven or microwave.
- Variations: Feel free to swap out the chicken for chickpeas or tofu for a vegetarian version.
- Side Pairings: Serve this dish alongside fluffy rice or quinoa to soak up the delicious juices.
- Garnish: Adding a dollop of yogurt or a sprinkle of feta cheese can elevate the dish even further.