A delicious combination of chicken and colorful vegetables roasted beautifully and flavorfully on sheet pans for a week's worth of mix-and-match meals.
Preheat oven to 375 degrees. Cut chicken into two-inch pieces. Drizzle with olive oil and lemon juice then season with garlic, curry powder, sea salt, and black pepper. Set aside.
Peel sweet potato and cut into one-inch cubes. Drizzle with olive oil and season with cinnamon and sea salt. Set aside.
Slice carrots into about half-inch pieces. Drizzle with olive oil and season with sea salt and black pepper. Set aside.
Remove kale stems and cut or tear leaves into one to two-inch pieces. Drizzle generously with olive oil and season with sea salt and crushed red pepper.
Drizzle tomatoes with olive oil and season with black pepper.
Spread chicken pieces out on a small non-stick sheet pan. Spread vegetables out on a larger non-stick sheet pan, careful not to crowd the kale especially (this will prevent it from getting crisp).
Place both pans into oven and roast for 30 minutes or until kale is crisp, other veggies are tender, and chicken is cooked through.