Sheet pan curried chicken and vegetables is an easy weeknight dinner recipe made with crispy chicken thighs and roasted vegetables tossed in a fragrant curry.
Ingredients For Sheet Pan Curried Chicken And Vegetables Recipe
4 tablespoon Olive oil, divided
4 teaspoon Curry powder, divided
2 teaspoon Salt, divided
4 cup Cauliflower florets
3 cup Carrots, , cut into sticks
2 piece Red bell peppers, cut into
1 tablespoon Fresh ginger, shredded
6 Chicken thighs, skin on bone
2 cup Green onions, chopped
1 cup Cilantro, finely chopped
Nutrition value
345
calories per serving
16 g Fat14 g Protein38 g Carbs34 g FiberOther
Current Totals
16 g Fat
14 g Protein
38 g Carbs
34 g Fiber
MacroNutrients
Carbs
38 g
Protein
14 g
Fiber
34 g
Fats
Fat
16 g
Vitamins & Minerals
Calcium
247 mg
Iron
10 mg
Vitamin A
3747 mcg
Vitamin B1
0 mg
Vitamin B2
1 mg
Vitamin B3
5 mg
Vitamin B6
1 mg
Vitamin B9
117 mcg
Vitamin B12
0 mcg
Vitamin C
64 mg
Vitamin E
7 mg
Copper
1 mcg
Magnesium
224 mg
Manganese
1 mg
Phosphorus
308 mg
Selenium
11 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment