Sheet Pan Curry Chicken and Vegetables

This Sheet Pan Curry Chicken and Vegetables is one of my new all-time favorite dinners! The crunch of pine nuts, the touch of sweetness from the raisins, plus perfectly cooked veggies and chicken loaded with curry spice makes it a delicious sheet pan dinner that will impress anyone!

Sheet Pan Curry Chicken and Vegetables

Sheet Pan Curry Chicken and Vegetables

Why make dinner on a sheet pan?

We love sheet pan recipes for so many reasons! They are simple to prepare, do not require hands on cooking time and are packed with flavor! Yes, there are a few steps to follow in these recipes, but aside from mixing a few ingredients together or chopping a few vegetables, the cooking process is mostly hands-off! This means that while dinner is baking in the oven, you can get ahead on some household chores or spend some times with the family instead of standing over the stove babysitting a recipe. Check out the tips below to make sheet pan cooking a breeze.

Sheet Pan Curry Chicken and Vegetables

Tips for sheet pan cooking:

  • Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
  • Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
  • Use parchment paper to make clean up a breeze.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

Sheet Pan Curry Chicken and Vegetables

If you like this recipe, try these other sheet pan meals:

Sheet Pan Curry Chicken and Vegetables

P.S. I am so excited that my favorite chicken company, Shenandoah Valley Organic, is the chicken you get in your ButcherBox! It makes my heart happy to see two companies really doing the right thing coming together. I always stock my ButcherBox with the SVO chicken tenders, thighs, and breasts!

What is ButcherBox? Each month, they curate a one-of-a-kind selection of the healthiest, tastiest meats, humanely raised and free of antibiotics and hormones. Or you can customize your box and select your favorite cuts and get 20% more meat.The price works out to less than $6.00/meal and shipping is always free. You can also space it out so it’s not every 4 weeks, too! ButcherBox delivers your meat for the month, saves you money, and is the best quality!

  • Get FREE bacon
  • FREE Shipping
  • $15 OFF!

Order Today and get this amazing deal!

Print

Sheet Pan Curry Chicken and Vegetables

Sheet pan curry chicken.
  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 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 garlic 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

Instructions

  1. Pre-heat oven to 400ºF 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. Mix to combine and spread on to rimmed baking sheet.
  4. Bake for 20 minutes.
  5. 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.
  6. 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.
  7. Continue to bake for 20-25 minutes, or until chicken is fully cooked through.
  8. Remove from oven and sprinkle with pine nuts and raisins. Serve warm with lemon wedges and cilantro.

Notes

You could alternatively use boneless, skinless chicken thighs.

Nutrition

  • Serving Size: 4
  • Calories: 411
  • Sugar: 13.5g
  • Sodium: 219mg
  • Fat: 10.6g
  • Saturated Fat: 0.8g
  • Carbohydrates: 25.4g
  • Fiber: 5.7g
  • Protein: 56.2g
  • Cholesterol: 130mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

13 comments
May 30, 2018

You Might Also Like

Join The Discussion

13 Responses

  1. I am LOVING this series, there is nothing better than a sheet pan dinner after a long day at work! <3

    5.0 rating

  2. This was so delicious and very easy to make. I only have one question: when do the cloves go in?

    Another great dish, Lexi 🙂

  3. This was so easy and AMAZING!! Will be saving this one and making again for sure. Thanks!!!

    5.0 rating

  4. This was delicious!!!! Prepped it all in the morning then threw in the oven in the evening. So good. Thanks!

    5.0 rating

  5. We’ve made this twice now and loved it both times! Tonight we made with boneless skinless chicken thighs, which I think we liked a little more. I used frozen cauliflower, added frozen broccoli and frozen green beans in addition to local CSA carrots and potatoes to bulk it up a little more – it was so good! My preschooler and 9 month old gobbled it up!

    5.0 rating

  6. Where’d the recipe go? I just made it last week and loved it! Came back to get the recipe again, and it’s not loading on here! 🙁 Helllllppppp!!!! 🙂

  7. Made this tonight. Delicious. I forgot to put on the raisins and pine nuts! Tomorrow with the leftovers! Did use some lemon Aoli to dip.

    5.0 rating

  8. This review is long overdue! I am a huge fan of Lexi’s and find that all of her recipes are delicious and relatively easy. I made this recipe last week and it was amazing. All of the flavors compliment each other and make this the perfect dinner. I will definitely be making this again.

    5.0 rating

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

5 SECRETS TO LIVING

CLEANER IN 2021

An orange skillet with an easy one pan taco filling.

My practical tips & advice for a healthier life dropped right into your inbox!

Free

The BEST Gluten-Free Layer Birthday Cake

This website may at times receive a small affiliate commission for products that we shared with you in our posts. Although we may receive a commission for linking certain products, there’s no additional costs to you and all of our opinion and suggestions are 100% our own and unbiased. That’s our promise to you!

Subscribe to get our FREE clean eating guide!

Join our email list TODAY to start recieving our newsletter weekly, access to exclusive content and deals, *and* a FREE complete 24-page clean eating guide!

5 SECRETS TO LIVING

CLEANER IN 2021

An orange skillet with an easy one pan taco filling.

My practical tips & advice for a healthier life dropped right into your inbox!

Free

The BEST Gluten-Free Layer Birthday Cake

TIPS FOR BAKING

+ COOKING WITH PUMPKIN

Recipes, tips, giveaways & more to

enjoy the season