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Sheet-Pan Curried Chicken and Vegetables

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By Betty Crocker Kitchens
Updated Nov 9, 2018
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This sheet-pan dinner infuses some rich Indian flavor into ingredients that are already regulars in your fridge and freezer. Chicken breasts take well to sheet-pan cooking, staying juicy and tender as they cook (and this recipe is tested to get the timing just right for ideal results!). Potatoes and bell peppers are simple and familiar vegetables that are family friendly, and with the addition of curry, they’re a little more adventurous (and delicious) than usual. This warming, roasted dinner takes just 20 minutes of prep and about an hour total, meaning it’s a great solution for an easy weeknight meal with big, bold flavor.

Sheet-Pan Curried Chicken and Vegetables

  • Prep Time 20 min
  • Total 1 hr 10 min
  • Servings 4
  • Ingredients 10
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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

  • Step 
    1
    Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
  • Step 
    2
    In large bowl, mix 2 tablespoons of the melted butter, 1/2 teaspoon of the curry powder, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add potatoes and bell pepper; toss to coat. Place in single layer in pan. Roast 16 to 18 minutes or until just tender when pierced with knife. Remove from oven; stir.
  • Step 
    3
    In same large bowl, mix remaining 2 tablespoons melted butter, 1/2 teaspoon curry powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to mixture; toss to coat. Arrange in single layer in pan next to vegetables. Roast 20 to 25 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes and peppers are browned and very tender.
  • Step 
    4
    Add chick peas and peas to pan. Roast 4 to 6 minutes longer or until chick peas and peas are hot. Top with cilantro.

Nutrition

490 Calories
19g Total Fat
46g Protein
34g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
170
Total Fat
19g
30%
Saturated Fat
9g
45%
Trans Fat
1/2g
Cholesterol
135mg
45%
Sodium
790mg
33%
Potassium
740mg
21%
Total Carbohydrate
34g
11%
Dietary Fiber
6g
27%
Sugars
6g
Protein
46g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
70%
70%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 5 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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