Sheet Pan Power Bowls
Servings: 5 bowls
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.
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Ingredients
- 2 pounds boneless skinless chicken breast or thighs
- 3 cloves garlic chopped or minced
- 1 small bunch kale
- 1 medium sweet potato
- 1 pint sweet baby tomatoes
- 1 carrots
- olive oil
- juice of half lemon
- sea salt to taste
- black pepper to taste
- 1 teaspoon cinnamon
- crushed red pepper to taste
- curry powder to taste
Instructions
- 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.