Sheet Pan Curry Chicken and Vegetables

Ingredients

• Curry powder

  Spices

  1 tbsp or 6g

• Cumin

  Spices, cumin seed

  ⅓ tsp, ground or 1g

• Garlic powder

  Spices

  ½ tsp or 2g

• Pepper

  Spices, black

  ½ tsp or 1g

• Salt

  Table

  1 tsp or 6g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 cloves, minced or 9g

• Cauliflower

  Raw

  2 cup chopped, or 214g

• Carrots

  Raw

  4 medium or 244g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Chicken breast

  Broilers or fryers, meat only, raw

  36 oz or 1.02kg

• Lemon juice

  Raw

  1 tbsp or 15g

• Pine nuts

  Nuts, dried

  ¼ cup or 34g

• Raisins

  Seedless

  ⅓ cup (not packed) or 48g

• Fresh cilantro

  Coriander leaves, raw

  ⅓ cup or 5g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

Directions

1. Preheat the oven to 400°F and line a 12" x 18" rimmed sheet pan with parchment paper.
2. In a small bowl, combine curry powder, cumin, garlic powder, salt, pepper, cinnamon, and cayenne (if using).
3. In a large bowl, add sliced onions, minced garlic, cauliflower florets, diced carrots, 2 tablespoons of olive oil, and half of the spice mixture. Mix to combine and spread onto the prepared baking sheet.
4. Bake for 20 minutes.
5. Meanwhile, place chicken breasts into the large bowl. Add the remaining 1 tablespoon of olive oil, the remaining spice mixture, and lemon juice. Toss to combine and refrigerate while vegetables are baking.
6. After 20 minutes, remove the sheet pan from the oven and move vegetables to the edges to make space for the chicken. Place chicken breasts in the center and pour over any reserved marinade.
7. Continue to bake for 20-25 minutes, or until the chicken is fully cooked through.
8. Remove from oven and sprinkle with toasted pine nuts and raisins. Serve warm with lemon wedges and chopped cilantro.

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