Description
A bold and comforting one-pan curry chicken and vegetable dinner roasted with warm spices for deep flavor and tender, juicy results.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into chunks
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 3 tablespoons olive oil
- 1 1/2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lemon
- Fresh parsley or cilantro for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- Cut chicken into even pieces and prepare vegetables.
- Place chicken and vegetables on the sheet pan in a single layer.
- In a small bowl, mix olive oil, curry powder, cumin, garlic powder, turmeric, paprika, salt, and black pepper.
- Drizzle seasoning mixture over chicken and vegetables and toss to coat evenly.
- Spread everything out to avoid overcrowding.
- Bake for 25–30 minutes until chicken reaches 165°F (74°C) and vegetables are tender.
- Squeeze lemon juice over the top and garnish before serving.
Notes
- Add sweet potatoes or cauliflower for extra heartiness.
- Sprinkle cayenne pepper for additional heat.
- Serve with rice or quinoa for a fuller meal.
- Store leftovers up to 4 days in the refrigerator.
- Freeze up to 2 months and thaw before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 110 mg
