4.7 from 30 votes
Sheet Pan Curry Chicken and Vegetables
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!!
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4
Course:
Main Course
Cuisine:
Indian
Ingredients
- 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
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.
Cup of Yum
Notes
- Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Nutrition Information
Serving
1
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories
% Daily Value*
| Serving | 1 |
* Percent Daily Values are based on a 2,000 calorie diet.