Sheet Pan Curried Chicken with Sweet Potatoes
Ingredients
- 2 lb boneless, skinless chicken breasts, cut into 2-inch pieces
- 2 (16-oz) pkg peeled, cubed sweet potatoes
- ¼ cup olive oil
- 1½ Tbsp Madras curry powder
- 1 tsp salt, divided
- 1 tsp pepper
- ½ cup 2% reduced-fat plain Greek yogurt
- 2 Tbsp fresh lime juice
- ⅓ cup torn fresh mint
- ⅓ cup pomegranate seeds (arils)
Instructions
- Preheat oven to 450°F. Toss together chicken, potatoes, oil, curry powder, ¾ tsp salt, and pepper in a large bowl.
- Divide mixture between 2 large greased rimmed baking sheets; spread in a single layer.
- Bake 15 to 20 minutes or until chicken is done and vegetables are browned and tender.
- Combine yogurt, lime juice, and ¼ tsp salt; drizzle over chicken. Sprinkle with mint and pomegranate seeds.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
415
|
415
|
| Fat (g) | 14 | 14 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 39 | 39 |
| Carb (g) | 34 | 34 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 546 | 546 |
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