When in doubt about what to make for dinner on busy weeknights, I can always rely on a trusty sheet pan meal, paired with a drink-worthy sauce. With minimal cleanup and endless opportunities for swaps and subs, this Sheet Pan Chicken Sausage and Veggies with Cilantro Yogurt Sauce is simple and delicious! This one starts with a classic sheet pan trio of carrots, potatoes, and onions, tossed in a blend of spices with just a touch of heat from my peresonal favorite jalapeno chicken sausage. This one is part of my back-to-school meal plan, perfect for meal prepping and starting healthy habits ahead of a new school year!

close up shot of sheet pan chicken sausage drizzled with cilantro yogurt sauce

overhead shot of ingredients including chicken sausage, carrots, russet potatoes, red onion, yogurt, spices, and cilantro

Sheet Pan Chicken Sausage and Veggies with Cilantro Yogurt Sauce Ingredient Notes:

Carrots: I like to chop the carrots with an oblique cut for some texture variation and to maximize the surface area of the cross-sections. Carrots provide a somewhat sweet contrast to the heat of the jalapeño chicken sausage and spice mixture.

Cilantro: My favorite herb for a bright, citrusy element to any dish. This is a great way to introduce cilantro to your palate if you have not previously enjoyed it (sorry soap gene friends!), because the cilantro is blended into the creamy green sauce.

Chicken sausage: When back-to-school comes around and weeknights are busier than usual, a chicken sausage sheet pan is my go-to simple way to get protein. I opt for a jalapeño chicken sausage like this one for a bit of heat and zest with the spiced vegetables.

Greek yogurt: A sneaky hidden protein boost in the cilantro sauce, Greek yogurt also adds a creamy base for the topping that contrasts with the spiced veggies and zesty chicken sausage. Rich in protein, I opt for a Greek yogurt, but you could also use regular whole milk yogurt or a dairy-free alternative.

onion, potatoes, carrots, and chicken sausage evenly spread out on prepared sheet pan

cilantro, spices, yogurt, and oil added to food processor

ingredients mixed in food processor to make cilantro yogurt sauce

sheet pan components being scooped with a spatula next to a bowl of cilantro lime yogurt sauce

bowl of sheet pan chicken sausage with cilantro yogurt sauce

Sheet Pan Chicken Sausage and Veggies with Cilantro Yogurt Sauce

Recipe by Jenn Lueke

0.0 from 0 votes

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

FOR THE SHEET PAN
12 ounces chicken sausage, sliced into 1/4-inch rounds (I used jalapeño chicken sausage)
1 pound large carrots, peeled and sliced into 1/4-inch pieces
2 large russet potatoes, peeled and small-diced (no larger than 1/2-inch cubes)
1 medium red onion, thinly sliced
3 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon chili powder
1 teaspoon kosher salt
3/4 teaspoon smoked paprika
1/2 teaspoon ground black pepper
FOR THE CILANTRO YOGURT SAUCE
3/4 cup whole milk or low-fat Greek Yogurt
1/2 packed cup roughly chopped cilantro leaves, additional for topping
juice of 1 lime (about 2 tablespoons)
1 tablespoon olive oil
1 teaspoon garlic powder
3/4 teaspoon kosher salt, additional to taste
1/2 teaspoon ground black pepper, additional to taste

Directions

Preheat the oven to 400°F. Prepare a large sheet pan.
Add the chicken sausage, carrots, potatoes, and red onion to the sheet pan. Mix with the olive oil, garlic powder, oregano, chili powder, salt, smoked paprika, and black pepper until coated, then 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.*
Bake until everything on the sheet pan is browned and crisp, 25 to 30 minutes.
Meanwhile, make the cilantro yogurt sauce: Add the yogurt, cilantro, lime juice, olive oil, garlic powder, salt, and black pepper to a food processor or blender. Blend on high speed until completely smooth, 30 to 45 seconds. Taste and add additional salt and black pepper if desired.
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.