Go Back
–+ servings
Sheet Pan Curry Chicken and Vegetables on a baking sheet.
Print Recipe
5 from 8 votes

Sheet Pan Curry Chicken and Vegetables

Make this sheet pan curry chicken with veggies in under an hour for a savory, spiced dinner that can double as meal prep, too!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American, Indian
Diet: Gluten Free
Keyword: chicken and vegetable curry, chicken and veggie curry, chicken vegetable curry, curry chicken with veggies, curry with vegetables and chicken
Method: Sheet Pan
Servings: 4 servings
Author: Lexi

Equipment

  • 1 (12" x 18") Sheet Pan
  • 1 Small Bowl
  • 1 Large Bowl

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 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

  • Pre-heat oven to 400ºF 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.
    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
  • 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.
    1 onion, 3 garlic cloves, 1/2 medium cauliflower, 4 medium carrots, 3 tablespoons avocado oil
  • 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.
    4 boneless, 1 tablespoon lemon juice
  • 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.
    1/4 cup pine nuts, 1/3 cup raisins, 1/3 cup cilantro, lemon wedges

Notes

*You could alternatively use boneless, skinless chicken thighs.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Thaw in the fridge overnight, and reheat in the microwave, oven, or a large skillet over medium heat. 
 

Nutrition

Serving: 1serving | Calories: 474kcal | Carbohydrates: 17g | Protein: 51g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 872mg | Potassium: 1263mg | Fiber: 3g | Sugar: 2g | Vitamin A: 399IU | Vitamin C: 41mg | Calcium: 50mg | Iron: 3mg