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Sheet Pan Curried Chicken and Vegetables
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.
969
12
40 min
TOTAL TIME
311
CALORIES
$2.88
PER SERVING
Ingredients
10 INGREDIENTS
6 SERVINGS
2 cups green onion
2 tsp salt
3 cups carrots
4 tsp curry powder
1 cup fresh cilantro
4 tbsp olive oil
2 whole red bell peppers
4 cups cauliflower florets
6 whole chicken thighs
1 tbsp fresh ginger
Directions
10 STEPS
10 min
PREP TIME
30 min
COOK TIME
40 min
TOTAL TIME
View Directions on Home Made Interest
Health Info
Macros
14g
CARBS
15g
FAT
27g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
PALEO
WHOLE 30
MEDITERRANEAN
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Frequently Asked Questions
What is the best type of chicken to use for this recipe?
Can I use frozen vegetables instead of fresh?
Do I need to marinate the chicken before cooking?
What seasonings can I use for this recipe?
Can I use a different type of oil for cooking?
How do I know when the chicken is fully cooked?
How do I prevent the vegetables from becoming mushy?
Can I store leftovers of this dish?
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