Name: Sheet Pan Spiced Chicken and Carrots with Lemon Yogurt Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb carrots; 1.5 lbs boneless, skinless chicken breasts; 2 tbsp olive oil, divided; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried oregano; salt, to taste; black pepper, to taste; 1 lemon; 1/2 cup plain Greek yogurt; 2 tbsp fresh cilantro, chopped, plus more for garnish; cooked white rice, for serving

1

Peel the carrots and cut them into sticks. Place in a bowl and toss with salt and pepper.

2

In a separate bowl, combine the chicken breasts with 1 tablespoon of olive oil, salt, paprika, garlic powder, onion powder, and dried oregano. Mix well to coat the chicken evenly.

3

Spread the seasoned carrots and chicken in a single layer on a large sheet pan. Place the lemon halves, cut-side up, on the pan.

4

Roast in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the chicken is cooked through and the carrots are tender.

5

While the chicken and carrots are roasting, prepare the yogurt sauce. In a small bowl, combine the Greek yogurt, the juice from one of the roasted lemon halves, 1 tablespoon of olive oil, chopped cilantro, salt, and pepper.

6

Stir the sauce until well combined.

7

Remove the sheet pan from the oven and garnish with additional fresh cilantro.

8

Serve the chicken and carrots over a bed of cooked white rice and top with the roasted lemon yogurt sauce.

Sheet Pan Spiced Chicken and Carrots with Lemon Yogurt Sauce

Ingredients

13 Ingredients

Instructions

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