Sheet-Pan Chicken Curry Dinner

“This sheet-pan chicken curry is a quick way to get a meal on the table without fuss. Everyone loves it, and it’s healthy to boot! Serve it with a side of jasmine rice.” —Trisha Kruse, Eagle, Idaho

Sheet-Pan Chicken Curry DinnerPhoto: Taste of Home
Servings Prep Time Cook Time
6servings 20minutes 40minutes
Servings Prep Time
6servings 20minutes
Cook Time
Portions: servings
Portions: servings
  1. Preheat oven to 425°. Line a 15x10x1-in. baking pan with heavy duty foil. Place sweet potatoes, cauliflower, onion and garlic on prepared pan. Drizzle with oil; sprinkle with 1 teaspoon curry powder, 3/4 teaspoon salt and 1/2 teaspoon lemon pepper; toss to coat.
  2. Arrange chicken over vegetables. In a small bowl, mix paprika and remaining 1 teaspoon curry powder, 1/2 teaspoon salt and 1/2 teaspoon lemon pepper; sprinkle over chicken. Roast until vegetables are almost tender, 30-35 minutes. Drizzle with broth; bake until thermometer inserted in chicken reads 170°-175° and vegetables are tender, 7-10 minutes longer.
Recipe Notes

Nutrition Facts
1 serving: 409 calories, 14g fat (3g saturated fat), 87mg cholesterol, 686mg sodium, 42g carbohydrate (17g sugars, 6g fibre), 28g protein.

Diabetic Exchanges: 4 lean meat, 3 starch, 1 fat.