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Sheet-Pan Curried Chicken and Vegetables
Sheet-Pan Curried Chicken and Vegetables
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Prep Time:
20 minutes
Total Time:
1 hour 10 minutes
Indian-inspired sheet-pan dinner with juicy chicken, flavorful curry potatoes, and bell peppers. Quick prep, bold flavors, perfect for busy weeknights.
Ingredients:
  • 4 tablespoons butter, melted
  • 1 teaspoon curry powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups 3/4-inch diced peeled russet potatoes
  • 1 cup chopped yellow or red bell pepper (about 1 large)
  • 4 boneless skinless chicken breasts (6 to 7 oz each)
  • 1 can (15 oz) Progresso™ chick peas, drained, rinsed
  • 1/2 cup Cascadian Farm™ organic frozen peas, thawed
  • 2 tablespoons chopped fresh cilantro leaves
Instructions:
  • Preheat oven to 425°F and generously spray an 18x13-inch rimmed sheet pan with cooking spray.
  • Combine the 2 tablespoons of melted butter, 1/2 teaspoon of curry powder, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in a large bowl. Add the potatoes and bell pepper, tossing to coat evenly. Spread in a single layer in a pan and roast for 16 to 18 minutes until just tender. Stir after removing from the oven.
  • In a large bowl, combine the remaining 2 tablespoons of melted butter, 1/2 teaspoon curry powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken and mix well to coat. Transfer the chicken to the pan alongside the vegetables. Roast for an additional 20 to 25 minutes, or until the chicken juices run clear in the thickest part (at least 165°F) and the potatoes and peppers are browned and tender.
  • Toss chickpeas and peas into the pan and roast for an additional 4 to 6 minutes until heated through. Finish by sprinkling with fresh cilantro on top.

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