Sheet-Pan Curried Chicken with Roasted Cauliflower & Red Peppers
This flavorful sheet-pan dinner features juicy curried chicken breasts roasted alongside tender cauliflower florets and sweet red peppers, making for a quick, balanced meal with easy cleanup. Perfect for busy weeknights, it's ready in just 30 minutes and packed with vibrant spices.
- 4 pieces boneless, skinless chicken breasts
- 4 cups cauliflower florets
- 2 large red bell pepper, sliced
- 3 tbsp olive oil
- 2 tbsp curry powder
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh cilantro, chopped (optional)
- 4 pieces lemon wedges, for serving
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Instructions
Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
⏱️ 5 minutes 🌡️ 425°FIn a large bowl, toss chicken breasts, cauliflower, and red bell pepper slices with olive oil, curry powder, garlic powder, salt, and black pepper until evenly coated.
⏱️ 3 minutesArrange chicken breasts and vegetables in a single layer on the prepared sheet pan.
⏱️ 1 minuteRoast in the oven for 18-20 minutes, or until chicken is cooked through (internal temp 165°F) and vegetables are tender and slightly browned.
⏱️ 20 minutes 🌡️ 425°FGarnish with chopped cilantro and serve with lemon wedges.
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Nutrition Information
Per serving. Values are approximate and may vary.
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