Sheet Pan Curry Chicken and Vegetables
Sheet Pan Curry Chicken and Vegetables takes approximately 45 minutes from beginning to end. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 364 calories, 27g of protein, and 20g of fat per serving. This recipe serves 4. For $2.27 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. 74 people have made this recipe and would make it again. This recipe is typical of Indian cuisine. It works well as a main course. This recipe from Lexi's Clean Kitchen requires lemon wedges, skinless boneless chicken breasts, cauliflower, and ground pepper. With a spoonacular score of 67%, this dish is good. If you like this recipe, take a look at these similar recipes: Sheet Pan Ranch Chicken and Vegetables, Sheet Pan Korean Chicken and Vegetables, and Sheet Pan Korean Chicken and Vegetables.
Servings: 4
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, 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
Equipment:
baking paper
oven
frying pan
bowl
baking sheet
Cooking instruction summary:
Pre-heat oven to 400F and line a rimmed 12" x 18" sheet pan with parchment paper. In a small bowl, mix curry powder, cumin, garlic powder, salt, pepper, cinnamon, and cayenne (if using) to combine. In a large bowl add sliced onions, garlic, cauliflower florets, carrots, 2 tablespoons avocado oil and 1/2 of spice mixture. Mix to combine and spread on to rimmed baking sheet. Bake for 20 minutes. Meanwhile place chicken breasts into the large bowl. Add remaining 1 tablespoons avocado oil, remaining curry spice mixture and lemon juice. Toss to combine and place in refrigerator to marinate while vegetables are baking. Take out sheet pan after 20 minutes, and move vegetables to the edges of the pan to make space for the chicken. Place the chicken breasts in the middle of the pan and pour over any reserved marinade. Continue to bake for 20-25 minutes, or until chicken is fully cooked through. Remove from oven and sprinkle with pine nuts and raisins. Serve warm with lemon wedges and cilantro.
Step by step:
1. Pre-heat oven to 400F and line a rimmed 12" x 18" sheet pan with parchment paper.
2. In a small bowl, mix curry powder, cumin, garlic powder, salt, pepper, cinnamon, and cayenne (if using) to combine.
3. In a large bowl add sliced onions, garlic, cauliflower florets, carrots, 2 tablespoons avocado oil and 1/2 of spice mixture.
4. Mix to combine and spread on to rimmed baking sheet.
5. Bake for 20 minutes.
6. Meanwhile place chicken breasts into the large bowl.
7. Add remaining 1 tablespoons avocado oil, remaining curry spice mixture and lemon juice. Toss to combine and place in refrigerator to marinate while vegetables are baking.
8. Take out sheet pan after 20 minutes, and move vegetables to the edges of the pan to make space for the chicken.
9. Place the chicken breasts in the middle of the pan and pour over any reserved marinade.
10. Continue to bake for 20-25 minutes, or until chicken is fully cooked through.
11. Remove from oven and sprinkle with pine nuts and raisins.
12. Serve warm with lemon wedges and cilantro.
Nutrition Information:
covered percent of daily need
