Who doesn’t love a warming bowl of curry during the winter? Curries are packed with flavor and inflammation-fighting nutrients like fresh ginger, garlic and curry powder. Curry powder contains a compound called curcumin, which research shows reduces inflammation associated with certain inflammatory conditions, arthritis, and even anxiety!

This sheet pan curry chicken is inspired by our slow cooker chicken curry. I love making our slow cooker version but needed something that can be made in a flash. So I used all the same ingredients and pumped up the veggies. The result .. a new family favorite – dinner in a flash, makes enough for leftovers for lunch and your house smells amazing!

Sheet Pan Curry Chicken and Vegetables

Curries are packed with flavor and inflammation-fighting nutrients like fresh ginger, garlic and curry powder. Curry powder contains a compound called curcumin, which research shows reduces inflammation associated with certain inflammatory conditions, arthritis, and even anxiety!

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Course Dinner

Servings 4

Cuisine Thai

Diet Gluten Free

Ingredients

 

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• 1 lb of chicken breast tenders
• 1 sweet potato cut into 1” pieces
• 3 carrots cut into 1” pieces
• 2-3 cups broccoli florets
• 2-3 cups cauliflower florets
• ½ onion chopped, 1 “ pieces
• 4 cloves garlic minced
• 1 Tablespoon fresh ginger grated
• 2 Tablespoons curry
• 1 teaspoon cumin
• 3 Tablespoons olive oil
• 2 Tablespoons of water
• ⅓ cup tomato paste
• Salt and pepper to taste
• Garnish: cilantro, chopped peanuts, chutney, coconut, greek yogurt

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Instructions

 

• Preheat oven to 400°F and line a baking sheet with parchment paper
• Place chicken tenders, sweet potato, carrots, broccoli, cauliflower and onion in a large bowl and set aside.
• In a medium sized bowl, place garlic, ginger, curry, cumin, olive oil, water, and tomato paste. Whisk until combined.
• Add the tomato paste mixture to the chicken and vegetable bowl and combine until chicken and vegetables are coated with mixture.
• Spray the baking sheet with olive oil cooking spray and spread the curry chicken and vegetables evenly on the baking sheet. (If your baking sheet is too crowded, use 2 sheets).
• Salt and pepper the chicken and vegetables and place in the oven for 25-30 minutes.
• To serve: Garnish with cilantro, peanuts, chutney and Greek yogurt.
• Get creative: make a bowl with your leftovers for lunch the next day.

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