Sheet-Pan Turmeric Chicken with Roasted Cauliflower & Green Beans
This gluten-free sheet-pan dinner features juicy turmeric-spiced chicken thighs, crisp-tender green beans, and caramelized cauliflower for a vibrant, nutritious meal ready in 45 minutes. Perfect for easy weeknight cooking with minimal cleanup.
- 1.5 lbs boneless skinless chicken thighs
- 4 cups cauliflower florets
- 2 cups fresh green beans, trimmed
- 3 tbsp olive oil
- 2 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 whole lemon
- 2 tbsp fresh cilantro, chopped (optional)
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Instructions
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
🌡️ 425°FIn a large bowl, whisk together olive oil, turmeric, cumin, garlic powder, paprika, salt, and black pepper.
⏱️ 2 minutesAdd chicken thighs to the bowl and toss to coat evenly. Add cauliflower florets and green beans, tossing until vegetables are well coated.
⏱️ 3 minutesSpread chicken, cauliflower, and green beans in a single layer on the prepared sheet pan. Arrange lemon slices over the top.
⏱️ 1 minuteRoast for 30 minutes, flipping vegetables and chicken halfway through, until chicken is cooked through and vegetables are browned and tender.
⏱️ 30 minutes 🌡️ 425°FRemove from oven. Squeeze fresh lemon juice over the pan and garnish with chopped cilantro before serving.
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Nutrition Information
Per serving. Values are approximate and may vary.
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