Supplies
Ingredients
For the Sheet Pan
For the Cilantro Yogurt Sauce
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.
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.