Curry Chicken & Veggie Sheet-Pan
The crunchy pecans, bold flavors, sweet raisins, & perfectly cooked veggies and marinated chicken make this meal a crowd pleaser that will impress anyone. Plus, it only takes 10 minutes to prep and uses 2 dishes! WIN!
Ingredients
- 1 tbsp yellow curry powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp ground black pepper
- 1 tsp sea salt
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper (optional)
- 1 onion sliced to 1/2" rings
- 3 tbsp minced garlic
- 1 head cauliflower (cut into florets)
- 5 carrots diced into 1/2"
- 4 tbsp avocado oil
- 2 lbs chicken breasts
- 2 tbsp lemon juice
- 1/4 cup chopped pecans (peanuts or pine nuts work too)
- 1/3 cup raisins
- 1/3 cup cilantro chopped
- lemon wedges for garnish (optional)
Instructions
- Preheat oven to 400F and grease a baking sheet or line with parchment paper.
- In a small bowl, whisk together the curry powder, cumin, garlic powder, black pepper, salt, cinnamon, and cayenne pepper until combined.
- In a large bowl, add onion, garlic, cauliflower, carrots, 1/2 the seasoning mixture, and 2 tbsp oil. Mix well to combine & then pour onto the baking sheet. Bake for 20 minutes.
- Meanwhile, place chicken breasts in the large bowl with 2 tbsp oil, lemon juice, and remaining seasoning mixture. Mix well to combine, then refrigerate to marinade.
- Once veggies are done, remove the pan from the oven and move veggies to the sides of the pan. Place chicken in the middle of the pan & pour any remaining marinade on top. Bake for about 20 minutes or until chicken is fully cooked.
- Remove the pan from the oven, sprinkle in the nuts & raisins. Serve & enjoy with some lemon wedges and cilantro sprinkled on top & a side of rice, if needed.
Notes
This recipe can easily be doubled for more servings & leftovers using two baking sheets.
Store in an airtight container in refrigerator for up to one week or freezer for a couple months. Just reheat and enjoy!
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