Another sheet pan dinner with another killer sauce! Chicken, sweet potatoes, and cauliflower get tossed in some spices and thrown in the oven until the potatoes are cooked and the cauliflower is a little charred. It gets slathered in a tangy, creamy tahini yogurt curry sauce that you’re going to want to eat by the spoonful! A simple cabbage slaw adds much needed fresh crunch. Easily bulk this up with a bed of rice or quinoa.
Ingredient Highlight
Cauliflower! Is a great source of vitamin K and vitamin C. Like all of it’s cruciferous family members, cauliflower contains compounds, called glucosinolates, that may help prevent cancer.
Servings 4 People
Prep Time 15 minutes 
Cook Time 30 minutes Ingredients
- 1 lb boneless skinless chicken thigh and/or breast, cut into 1-inch pieces
- 1 large or 2 medium sweet potato (about 1 lb), cut into small ½”) cubes (about 3 cups)*
- 3-4 cups chopped cauliflower
- 4 tbsp olive oil
- 2 tsp smoked paprika or ground cumin (optional)
- ½-1 tsp red pepper flakes (depending on spice level)
- ¾ tsp kosher salt
- Chopped fresh herbs (green onion, cilantro, or parsley)
For the Yogurt Tahini Curry Sauce:
- ½ cup plain whole milk Greek yogurt
- ¼ cup tahini
- 2 tbsp lime juice
- 1 tbsp curry powder
- 1 tsp kosher salt
- ¼ cup water + more as needed to thin
For the slaw:
- 3 cups thinly sliced or shredded cabbage
- 2 tbsp lemon or lime juice or use apple cider vinegar
- ½ tsp kosher salt
- *Cutting the potatoes small is important so that they cook quickly without overcooking the chicken. Smaller the better!
Instructions
- Preheat the oven to 450F or 425F convection. Line a baking sheet with parchment paper.
- Add the chicken, sweet potato, and cauliflower to the baking sheet. Drizzle with oil and sprinkle ground spice (if using), chili flakes, and salt all over. Use your hands to toss to coat thoroughly. Spread into an even layer. Bake for 25-30 minutes, or until sweet potatoes are cooked through (this depends on how large or small you cut them).
- In a medium bowl, add cabbage, lemon or lime, and salt and toss to coat. Set aside.
- In a separate medium bowl, whisk together the yogurt, tahini, lime, curry powder, salt, and water. If it’s too thick, add more water to thin it out. If you end up adding more than ¼ cup water, make sure to taste and add more salt or lime if needed since you watered it down more. The sauce should taste very well seasoned!
- Add the chicken and veg to a bowl along with the cabbage slaw and slather the sauce all over. Top with plenty of herbs.
Items you can prep ahead (optional)
- Cut 1 lb boneless skinless chicken thigh and/or breast into 1-inch cubes
- Cut 1 lg sweet potato into small cubes (about 3 cups)
- Chop 3-4 cups cauliflower
- Thinly slice 3 cups cabbage
- Make the slaw
- Make the yogurt curry sauce
Substitutions:
- To make vegetarian, use tofu in place of chicken. You could also use 2 (15 oz) cans of beans (drained and rinsed).
- To make vegan, skip the yogurt and make a curry tahini dressing instead → Whisk together ½ cup tahini, ¼ cup water, ¼ cup lime juice, 1 tbsp curry powder, and 1 tsp kosher salt. Add more water to thin, if needed and more salt or lime, to taste.
- You can use any combination of veggies equaling about 7 cups, just keep in mind how long they take to bake (cut starchy veggies small!).
Storage:
-
Store leftovers in an airtight container in the fridge:
- Chicken + veg: up to 4 days in the fridge
- Sauce: up to 7 days in the fridge
Leftovers + Repurposing:
- Warm up leftover chicken + veg in the microwave. Serve with slaw and top with plenty of sauce and herbs. Also delicious on top would be: pickled onions and/or feta.
- Make it a grain salad or green salad by mixing the warm chicken/veg with grains (or greens) and the dressing. Top with whatever toppings you have.
- To thin the sauce into more of a dressing, just add a bit of water.
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