Hello Healthy Meal Preppers!

If you’re craving something bold, warming, and ridiculously easy to clean up, this Sheet Pan Curry Chicken and Vegetables has your name on it. This colorful, protein-packed meal features tender spiced chicken nestled among roasted cauliflower, sweet carrots, and golden onions—all infused with a fragrant blend of curry, cumin, and a touch of cinnamon.

Topped with toasted pine nuts, juicy raisins, and a bright pop of lemon and cilantro, this dish hits every flavor note: savory, sweet, spicy, and fresh. Whether you're meal prepping for the week or need a no-fuss dinner solution, this all-in-one pan delivers big flavor with minimal mess—and it’s ready in under an hour. Let’s dig in!

Sheet Pan Curry Chicken and Vegetables Recipe:

Per 1 serving: 371 Calories • 18.2g Carbs (4.4g Fiber) • 15.5g Fat • 41.1g Protein

10 minutes to prep, 45 minutes to cook

Ingredients

Scaled to 1 serving

• 1/2 tsp Curry powder (1 g) (Yellow)

• 1/16 tsp, ground Cumin (0.2 g)

• 1/16 tsp Garlic powder (0.3 g)

• 1/16 tsp Pepper (0.2 g)

• 3/16 tsp Salt (1 g) (Sea)

• 1/16 tsp Cinnamon (0.1 g)

• 1/16 tsp Cayenne pepper (0.1 g)

• 3/16 medium Onions (18 g) (Sliced into rings)

• 1/2 cloves, minced Garlic (1.5 g)

• 1/3 cup chopped, Cauliflower (36 g)

• 2/3 medium Carrots (41 g) (Diced)

• 1/2 tbsp Olive oil (6.8 g) (Divided)

• 6 oz Chicken breast (170 g)

• 1/2 tsp Lemon juice (2.5 g)

• 2/3 tbsp Pine nuts (5.6 g) (Toasted)

• 1/16 cup Raisins (8.1 g)

• 1/4 tbsp Fresh cilantro (0.9 g) (Chopped)

• 3/16 fruit without seeds Lemons (18 g) (Wedges, for garnish)

Directions

Directions are based on the original recipe of 6 servings

1. Preheat the oven to 400°F and line a 12" x 18" rimmed sheet pan with parchment paper.

2. In a small bowl, combine curry powder, cumin, garlic powder, salt, pepper, cinnamon, and cayenne (if using).

3. In a large bowl, add sliced onions, minced garlic, cauliflower florets, diced carrots, 2 tablespoons of olive oil, and half of the spice mixture. Mix to combine and spread onto the prepared baking sheet.

4. Bake for 20 minutes.

5. Meanwhile, place chicken breasts into the large bowl. Add the remaining 1 tablespoon of olive oil, the remaining spice mixture, and lemon juice. Toss to combine and refrigerate while vegetables are baking.

6. After 20 minutes, remove the sheet pan from the oven and move vegetables to the edges to make space for the chicken. Place chicken breasts in the center and pour over any reserved marinade.

7. Continue to bake for 20-25 minutes, or until the chicken is fully cooked through.

8. Remove from oven and sprinkle with toasted pine nuts and raisins. Serve warm with lemon wedges and chopped cilantro.