Sheet Pan Curry Chicken and Vegetables

Name: Sheet Pan Curry Chicken and Vegetables
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 serving
Ingredients: 1 pound baby Yukon gold or red potatoes; 1 large bell pepper; 6 tablespoons olive oil; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 2 to 3 teaspoons Madras curry powder; 1.25 to 1.50 pounds boneless skinless chicken breast; ¾ cup frozen peas

User Reviews

4.7

30 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
4
Course
Main Course
Cuisine
Indian

Sheet Pan Curry Chicken and Vegetables

Jade Rice

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An EASY Indian-inspired meal that's ready in 30 minutes, made on ONE pan, and great for meal prep or busy weeknights!! There's so much CURRY FLAVOR in every bite!!

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Ingredients

Servings

1 pound baby Yukon gold or red potatoes halved or quartered (err on the smaller rather than larger side)
1 large bell pepper red, orange, or yellow, diced into 1-inch pieces
6 tablespoons olive oil divided
2 teaspoons kosher salt or to taste; divided
1 teaspoon freshly ground black pepper or to taste; divided
2 to 3 teaspoons Madras curry powder or to taste
1.25 to 1.50 pounds boneless skinless chicken breast diced into small pieces
¾ cup frozen peas

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Instructions

Preheat oven to 425F (if you have a convection oven, use it), line a sheet pan with heavy-duty aluminum foil if desired for easier cleanup, spray with cooking spray; set aside.
To the sheet pan, add the potatoes, peppers, evenly drizzle with 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, 1 to 1 1/2 teaspoons curry powder, and toss with your hands to coat evenly. Bake for about 15 minutes, or until the potatoes are at least halfway cooked through.
Remove the pan from the oven, add the chicken evenly around the pan, evenly drizzle with the remaining olive oil, salt, pepper, curry powder.
Bake for an additional 15 minutes, or until chicken is cooked through and the potatoes are fork-tender.
Add the peas (I add them straight from the freezer and don't bother to thaw in advance) and bake for 1 to 2 minutes, or until warmed through before serving immediately.