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Lunch or Dinner

Sheet Pan Chicken and Veggies with Cilantro Yogurt Sauce

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calories

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g

of fiber

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g

of sugar

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g

of protein

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Yield

4 Bowls

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Serving Size

1 Bowl

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Total Time

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Prep Time

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Cook Time

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Supplies

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Ingredients

For the Sheet Pan
Ingredients
For the Cilantro Yogurt Sauce
Ingredients
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Directions

1
Preheat the oven to 400°F. Prepare a large sheet pan.
2
Prep your ingredients:
  • Slice into 1/4-inch rounds = Chicken sausage (12 ounces)
  • Peel and dice into 1/2-inch cubes = Carrots (1 pound)
  • Peel and dice into 1/2-inch cubes = Russet potatoes (2 large)
  • Thinly slice = Red onion (1 medium)
  • Roughly chop = Cilantro leaves (1/2 packed cup)
3
Prepare your spices:
  • Garlic powder (2 teaspoons)
  • Dried oregano (2 teaspoons)
  • Chili powder (1 teaspoon)
  • Kosher salt (1 teaspoon)
  • Smoked paprika (3/4 teaspoon)
  • Ground black pepper (1/2 teaspoon)
4
Add the chicken sausage, carrots, potatoes, and red onion to the sheet pan.
  • Mix with the olive oil (3 TB) and spice cup until coated
  • Spread out into an even layer, avoiding overlapping as much as possible.
  • Note: If you don't have a large enough sheet pan, you can mix everything in a mixing bowl, then divide between 2 sheet pans to bake.
5
Bake until everything on the sheet pan is browned and crisp, 25 to 30 minutes.
6
Meanwhile, make the cilantro yogurt sauce in a blender:
  • Whole milk Greek yogurt (3/4 cup)
  • Cilantro (1/2 packed cup)
  • Lime juice (1 lime)
  • Olive oil (1 tablespoon)
  • Garlic powder (1 teaspoon)
  • Kosher salt, additional to taste (3/4 teaspoon)
  • Ground black pepper, additional to taste (1/2 teaspoon)
7
Blend on high speed until completely smooth, 30 to 45 seconds. Taste and add additional salt and black pepper if desired.
8
Evenly divide the sheet pan components between 4 plates and drizzle with the yogurt sauce. Top with additional chopped cilantro.
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Notes

  • Store it: Refrigerate the sheet pan components and yogurt sauce in separate sealed containers for up to 4 days. Freeze the sheet pan components for up to 3 months.
  • Reheat it: From the refrigerator, microwave until warm, 1 to 2 minutes, and serve with chilled yogurt sauce. From the freezer, thaw in the refrigerator overnight, then microwave in 30-second increments until warm.
  • Food processor/blender: If you don't have a food processor or blender, you can chop up the cilantro very finely, then mix with the yogurt instead of blending.
  • If prepping ahead, wait to drizzle with yogurt sauce until serving.

This is the link to the recipe I referenced to curate this version. I mostly tweak the ingredients and simplify the directions.

CURATED WITH ♡ BY DANIELLE

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