SHEET PAN SPICED CHICKEN & carrots WITH LEMON YOGURT SAUCE
You all know I love a sheet pan meal, but I never want to sacrifice flavor in the name of ease! This sheet pan meal has the best of both worlds with delicious and bright flavors AND a quick prep time. Save this sheet pan spiced chicken and carrots recipe for a busy day and you’ll be shocked by how easy and tasty it is! Plus, you can’t beat that yogurt sauce.
If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!
Try out some of my other sheet pan recipes if you’re looking for more:
- Sheet pan Mediterranean inspired salmon and veggies
- Sheet pan cashew tofu and veggies
- Rainbow veggie sheet pan with green tahini sauce
- Sheet pan gnocchi with pesto
- Fall veggie sheet pan with maple rosemary and chicken thighs
SHEET PAN SPICED CHICKEN & carrots WITH LEMON YOGURT SAUCE
SHEET PAN SPICED CHICKEN & carrots WITH LEMON YOGURT SAUCE
4
servings15
minutes25
You all know I love a sheet pan meal, but I never want to sacrifice flavor in the name of ease! This sheet pan meal has the best of both worlds with delicious and bright flavors AND a quick prep time. Save this sheet pan spiced chicken and carrots recipe for a busy day and you’ll be shocked by how easy and tasty it is! Plus, you can’t beat that yogurt sauce.
Ingredients
- CARROTS
1 lb 1 carrots, peeled & cut into slices
2 tbsp 2 olive oil
1 tsp 1 salt
½ tsp black pepper
1 tsp 1 garlic powder
1 tsp 1 smoked paprika
1 tsp 1 dried oregano
- CHICKEN
1 1 + ½ lbs boneless skinless chicken breast
2 tbsp 2 olive oil
1 tsp 1 salt
½ tsp black pepper
1 tsp 1 garlic powder
1 tsp 1 smoked paprika
1 tsp 1 dried oregano
1 1 lemon, halved
- YOGURT SAUCE
5 oz 5 plain Greek yogurt (sub for dairy-free as needed)
2 tbsp 2 olive oil
Juice of ½ lemon (roasted from the sheet pan)
¼ cup fresh chopped cilantro
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
- FOR SERVING
1 cup 1 dry basmati or jasmine rice, cooked
⅓ cup fresh chopped cilantro
Directions
- Preheat oven to 400 degrees and prepare a large sheet pan.
- In a bowl, mix the carrots with the olive oil and seasonings. Transfer to sheet pan.
- Add the chicken breast to the same bowl and coat with the olive oil and seasonings. Transfer to the sheet pan and make sure the carrots and chicken are evenly spread out with nothing overlapping. Bake for 25-30 minutes, or until the chicken is at an internal temperature of 165 degrees.
- Prepare the rice according to package instructions.
- Make the yogurt sauce by combining all sauce ingredients in a small bowl and mixing until a uniform consistency.
- Plate the cooked rice with the carrots and chicken on top. Evenly distribute the yogurt sauce on top and top with the cilantro.
Notes
- This recipe can be made 100% dairy free by swapping the regular Greek yogurt for plain dairy-free yogurt!
This was SO yummy!! 😍
This is the best recipe I have made in awhile. I always have carrots – why have I never roasted them?! The yogurt sauce made the dish – don’t skip it!
I made this for dinner tonight and both my husband and I loved it! 🥰
It’s such an easy recipe, and everything comes together in no time at all!🙌😊
I can’t decide if I liked the carrots or the yogurt sauce more!😆
Delicious!! Definitely making this again!
WOW!!!! This dish is incredible! So quick and easy to make plus absolutely delicious! You knocked it out of the park with this one! I will definitely be making this on repeat!