Sheet Pan Curry Chicken and Vegetables
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Lexi's Clean Kitchen · by Lexi★ 5.0 (9)

Sheet Pan Curry Chicken and Vegetables

NUTRITION · PER SERVING55M COOK
CAL 24%·PRO 100%
CARBS 26G22% OF CAL
8G FIBER14G SUGAR4G OTHER
FAT 18G33% OF CAL
2G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Cauliflower and carrots coated in a spiced curry blend with warm spices like cumin and cinnamon, roasted on a sheet pan. Fragrant and satisfying.

mainindiandairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 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)
PREP
10M
SODIUM
805MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.