Go Back

Sheet Pan Curry Chicken and Vegetables

A flavorful and easy one-pan dinner that's perfect for busy families looking for healthy and satisfying meal options.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken breasts Provide lean protein and stay juicy when roasted.
  • 2 cups bell peppers Add sweetness and crunch to the dish.
  • 2 cups broccoli Offers a nutritious boost with a lovely green color.
  • 2 cups carrots Deliver natural sweetness and vibrant color.
Seasoning
  • 2 tablespoons curry powder Provides the essential spice blend for flavor.
  • 2 tablespoons olive oil Helps in roasting and adds healthy fats.
  • 1 teaspoon salt Enhances the overall flavors brilliantly.
  • 1 teaspoon pepper Enhances the overall flavors brilliantly.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Prepare a large baking sheet with parchment paper.
  3. In a mixing bowl, combine olive oil, curry powder, salt, and pepper.
  4. Add chicken breasts to the bowl and coat them evenly with the mixture.
  5. Chop the vegetables into bite-sized pieces and place them in a separate bowl.
  6. Drizzle the vegetables with olive oil and season with salt and pepper.
  7. Toss the vegetables to evenly coat them.
Cooking
  1. Spread the chicken on one side of the baking sheet.
  2. Add the seasoned vegetables to the other side of the sheet.
  3. Roast in the preheated oven for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (75°C).
  4. Remove from the oven and let rest for 5 minutes before serving.

Notes

Use seasonal vegetables or try different spices to match your preference. The dish is great for meal prep and can be stored in the fridge for up to four days.