Sheet Pan Chicken Curry
This sheet pan chicken curry is a healthy, delicious dinner full of vegetables.
Servings 6
Calories 304kcal
Cost $1.55 per serving
Equipment
Ingredients
- 1/4 cup olive oil
- 2 tsp curry powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp lemon pepper
- 1 1/2 lbs chicken breast chopped
- 12 oz sweet potatoes cubed
- 12 oz Brussels sprouts cut in half
- 1 lb cauliflower florets
Instructions
- Preheat oven to 400 degrees.
- In a small bowl, stir together the olive oil and the seasonings.
- Pour 1 tablespoon of the curry mixture on the chopped chicken. Refrigerate until ready to use it.
- Place veggies in a large bowl. Stir in the remaining curry topping. Transfer to a sheet pan.
- Roast the veggies in a roasting pan in the oven for 15 minutes. Remove from the oven and stir. Add chicken pieces and return the pan to the oven. Cook for another 10 minutes (stirring after 5 minutes), or until the chicken is cooked through to an internal temperature of 165 degrees and the veggies are tender. Don’t overcook or the chicken will be dry. Season with additional salt to taste.
Video
Notes
Inspired by this recipe from Aggie's Kitchen
Nutrition
Calories: 304kcal | Carbohydrates: 21g | Protein: 28g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 394mg | Potassium: 1072mg | Fiber: 6g | Sugar: 5g | Vitamin A: 8515IU | Vitamin C: 87mg | Calcium: 68mg | Iron: 2mg
