I really just want the same thing for dinner every night: something delicious and easy to make.
Is it really too much to ask?
Nope, no it’s absolutely not. Because sheet pan dinners are super duper simple to whip up in a jif, and downright delectable. Just a few minutes of prep time and then you can put your feet up and relax while you await a delectable dinner!
Single-Sheet Curried Chicken, Cauliflower & Carrots
- 2 lbs chicken breast
- 1 head cauliflower
- 1 medium yellow onion
- 4 whole carrots
For the sauce:
- 6 tbs avocado oil
- 6 tbs water
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 2.5 tsp curry powder
- 1.5 tsp cumin
- 1/2 tsp ginger powder
- A handful of fresh parsley or cilantro
Preheat the oven to 400ºF.
Grease a glass casserole dish or sheet pan with a little bit of heat-stable oil like grass-fed organic butter, ghee, avocado oil or refined coconut oil.
Combine the avocado oil, water, salt, pepper, garlic powder, curry powder, cumin, and ginger powder in a medium bowl. Whisk with a fork.
Dice the onion, cut the cauliflower into florets, and slice the carrots into 1/4 inch thick coins (remove both ends first and keep skin on for that cleaning fiber!). Place the cut vegetables in a casserole dish or on a sheet pan, and drizzle with 1/2 of the sauce (set the other half aside for the chicken). Toss to evenly coat all of the vegetables in the sauce.
Once the oven is heated, put the vegetables in for 20 minutes.
While the vegetables are cooking, cube the chicken. Place the chicken pieces in the remainder of the sauce, and toss to evenly coat. Allow to sit in the sauce until the vegetables are cooking for 20 minutes.
After the vegetables have cooked for 20 minutes, remove the pan from the oven. Add the chicken cubes and toss everything together.
Place the pan back into the oven and cook for 30-35 more minutes — until the chicken is fully-cooked and the vegetables are tender.
Remove from oven, sprinkle with fresh cilantro or parsley, serve, and enjoy!