Post by Loupy on Jun 1, 2018 17:48:32 GMT -7
Sheet Pan Curry Chicken and Vegetables
From: Lexie @ lexiscleankitchen.com/sheet-pan-curry-chicken-vegetables/
This Sheet Pan Curry Chicken and Vegetables is one of my new all-time favorite dinners! The crunch of pine nuts, the touch of sweetness from the raisins, plus perfectly cooked veggies and chicken loaded with curry spice makes it a delicious sheet pan dinner that will impress anyone!
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Serves: 4
Ingredients
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 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
Directions
Pre-heat oven to 400ºF and line a rimmed 12" x 18" sheet pan with parchment paper.
In a small bowl, mix curry powder, cumin, garlic powder, salt, pepper, cinnamon, and cayenne (if using) to combine.
In a large bowl add slicedonions, garlic, cauliflower florets, carrots, 2 tablespoons avocado oiland 1/2 of spice mixture.
Mix to combine and spread on to rimmed baking sheet.
Bake for 20 minutes.
Meanwhile place chicken breasts into the large bowl.
Add remaining 1 tablespoons avocado oil, remaining curry spice mixture and lemon juice.
Toss to combine and place in refrigerator to marinate while vegetables are baking.
Take out sheet pan after 20 minutes, and move vegetables to the edges of the pan to make space for the chicken.
Place the chicken breasts in the middle of the pan and pour over any reserved marinade.
Continue to bake for 20-25 minutes, or until chicken is fully cooked through.
Remove from oven and sprinkle with pine nuts and raisins.
Serve warm with lemon wedges and cilantro.
Recipe Notes
You could alternatively use boneless, skinless chicken thighs
Tips for sheet pan cooking:
Read the recipe all the way through (of course) and plan to use a timer!
Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
Use parchment paper to make clean up a breeze.
Use the correct size sheet pan.
When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″.
The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.
From: Lexie @ lexiscleankitchen.com/sheet-pan-curry-chicken-vegetables/
This Sheet Pan Curry Chicken and Vegetables is one of my new all-time favorite dinners! The crunch of pine nuts, the touch of sweetness from the raisins, plus perfectly cooked veggies and chicken loaded with curry spice makes it a delicious sheet pan dinner that will impress anyone!
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Serves: 4
Ingredients
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 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
Directions
Pre-heat oven to 400ºF and line a rimmed 12" x 18" sheet pan with parchment paper.
In a small bowl, mix curry powder, cumin, garlic powder, salt, pepper, cinnamon, and cayenne (if using) to combine.
In a large bowl add slicedonions, garlic, cauliflower florets, carrots, 2 tablespoons avocado oiland 1/2 of spice mixture.
Mix to combine and spread on to rimmed baking sheet.
Bake for 20 minutes.
Meanwhile place chicken breasts into the large bowl.
Add remaining 1 tablespoons avocado oil, remaining curry spice mixture and lemon juice.
Toss to combine and place in refrigerator to marinate while vegetables are baking.
Take out sheet pan after 20 minutes, and move vegetables to the edges of the pan to make space for the chicken.
Place the chicken breasts in the middle of the pan and pour over any reserved marinade.
Continue to bake for 20-25 minutes, or until chicken is fully cooked through.
Remove from oven and sprinkle with pine nuts and raisins.
Serve warm with lemon wedges and cilantro.
Recipe Notes
You could alternatively use boneless, skinless chicken thighs
Tips for sheet pan cooking:
Read the recipe all the way through (of course) and plan to use a timer!
Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
Use parchment paper to make clean up a breeze.
Use the correct size sheet pan.
When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″.
The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.
