Low Carb Moroccan Curry Chicken Sheet Tray Dinner Recipe

Gluten Free
Lunch
Main Dishes
Paleo
4.6/5
(2751 reviews)
Low Carb Moroccan Curry Chicken Sheet Tray Dinner
Zylo Recipes

Description

Embark on a culinary journey to Morocco with this fragrant and flavorful curry chicken sheet pan dinner. Imagine succulent chicken thighs, imbued with the warm and aromatic spices of curry, roasted to tender perfection alongside a colorful medley of vibrant vegetables. Cauliflower florets offer a delightful crisp-tender texture, while zucchini and bell peppers, in shades of red and yellow, contribute a subtle sweetness and satisfying bite.

Slices of red onion caramelize in the oven's heat, adding a touch of sharpness that complements the curry beautifully. Each component is lightly coated in olive oil and seasoned with garlic powder and salt, enhancing their natural flavors and creating a harmonious blend of tastes. The beauty of this dish lies not only in its exquisite taste but also in its simplicity.

A single sheet pan is all you need to create a complete and satisfying meal, making it perfect for busy weeknights or effortless entertaining. The chicken thighs, rich and flavorful, provide a hearty protein source, while the assortment of vegetables offers a wealth of vitamins, minerals, and fiber. Feel free to adapt the vegetables to your liking or whatever is in season.

Broccoli, Brussels sprouts, or even chunks of butternut squash would be wonderful additions. For an extra layer of flavor, consider adding a squeeze of fresh lemon juice over the finished dish. As the sheet pan emerges from the oven, the aroma of curry and roasted vegetables fills the kitchen, tantalizing the senses and signaling a delicious meal to come.

A generous scattering of freshly chopped cilantro adds a final touch of vibrancy, both in color and flavor. The bright, herbaceous notes of the cilantro perfectly balance the richness of the curry and the sweetness of the vegetables. For optimal results, consider using bone-in, skin-on chicken thighs, as they render more flavor during cooking.

A simple parchment paper lining makes for easy cleanup. Serve this Moroccan-inspired chicken and vegetable medley hot, and savor the delightful combination of textures and flavors. It's a complete and satisfying meal that is both healthy and incredibly delicious.

Preparation Time

Prep Time
15 min
Cook Time
45 min
Total Time
1 h 0 min

Nutrition Information

Per 1 plates serving
C
Calories
550 Kcal

C
Carbs
15 g
Fi
Fiber
5 g
Sugar
8 g

P
Protein
50 g

C
Fats
30 g
Saturated Fats 8 g
Unsaturated Fats 20 g

Cholestrol 150 mg
Sodium 400 mg
Potassium 700 mg
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Ingredients

    1.
    Chicken Broilers Or Fryers Thigh Meat And Skin Raw
    Chicken Broilers Or Fryers Thigh Meat And Skin Raw
    6 thigh, bone removed
    2.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    1-¼ tsp
    3.
    Curry Powder
    Curry Powder
    1-½ teaspoon
    4.
    Cauliflower, Raw
    Cauliflower, Raw
    ½ large - head - 6" to 7" diameter
    5.
    Zucchini
    Zucchini
    2 medium
    6.
    Red Bell Peppers, Raw
    Red Bell Peppers, Raw
    1 large - 3" diameter x 3 3/4"
    7.
    Yellow Bell Peppers, Raw
    Yellow Bell Peppers, Raw
    1 large - 3" diameter x 3 3/4"
    8.
    Red Onion
    Red Onion
    1 medium - 2 1/2" diameter
    9.
    Extra Virgin Olive Oil
    Extra Virgin Olive Oil
    4 tablespoon
    10.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    1-¼ tsp
    11.
    Garlic Powder
    Garlic Powder
    ¼ teaspoon

Instructions

    1.
    Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels. Season with 1 1/4 tsp kosher salt and curry powder, rubbing the spices into the skin. Season directly on a nonstick baking sheet or line a regular rimmed baking sheet with parchment paper.
    2.
    Cut cauliflower head in half; reserve one half for later use. Chop the remaining half into large florets. Slice zucchini lengthwise and cut into 1 1/2" pieces. Cut bell peppers into large pieces by removing the four sides and cutting each side diagonally. Cut ends off the onion, slice in half, peel skin, and quarter each half, breaking up the layers. Combine all vegetables in a large mixing bowl. Add olive oil, 1 tsp kosher salt, and 1/4 tsp garlic powder. Toss well to coat.
    3.
    Arrange the dressed vegetables around the curried chicken thighs on the baking sheet. Bake for 40-45 minutes, or until the chicken skin is rendered and crispy.
    4.
    Ensure chicken thighs are cooked through to 165°F (74°C). Vegetables should have a slight char. Divide into six portions, each with one chicken thigh, and serve immediately. Garnish with chopped cilantro before serving.