Lunch or Dinner
Sheet Pan Spiced Chicken, Carrots, and Lemon Yogurt Sauce
calories
g of fiber
g of added sugar
g of protein
Yield
4 Servings
Serving Size
1 Serving
Prep Time
-
Cook time
-
Total time
-
SUPPLIES
INGREDIENTS
For the Rice, Carrots, and Chicken
For the Yogurt Sauce
DIRECTIONS
1
PREP: Preheat the oven to 400F. Prepare a large sheet pan.
2
PREP: Make the spice mix in a bowl.
• 2 ts salt
• 2 ts smoked paprika
• 2 ts garlic powder
• 1 ts ground black pepper
• 1 ts oregano
3
RICE: Prepare the rice in the InstaPot. (1 cup of uncooked for 2 people, 2 cups of uncooked for 4 people)
4
CARROTS: In a large bowl, toss to coat the carrots in 1 tablespoon of the olive oil and half of the spice mix. Transfer to the sheet pan.
5
CHICKEN: Add the chicken to the same bowl with another tablespoon of olive oil and the remaining spice mix. Toss to coat. Transfer to the sheet pan.
6
PREP: Spread out the chicken and carrots so nothing is overlapping on the sheet pan.
7
PREP: Add the lemon halves, face down, on each end of the sheet pan.
8
BAKE: Bake until the chicken reaches an internal temperature of 165F and the carrots are lightly crisp on the outside and fork tender, 25 to 30 minutes.
9
PREP: Prep the cilantro.
10
SAUCE: Add these to a bowl:
• 5.3 ounces plain Greek yogurt, cilantro
• 1 TB olive oil
• 1⁄2 ts ground black pepper
• 1⁄2 ts garlic powder
• 1⁄2 ts salt
11
SAUCE: Squeeze the roasted lemon halves into the bowl, then mix until evenly combined.
12
SERVE: Plate even servings of the cooked rice and top with carrots and chicken.
13
GARNISH: Add a dollop of the yogurt sauce on top and garnish with chopped cilantro.
NOTES
If for 2 people, there will be left over chicken and carrots, and you can make extra rice later.