Sheet Pan Spiced Chicken & Carrots with Lemon Yogurt Sauce

• servings: 4 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

CARROTS

1 lb carrots, peeled & cut into slices

2 tbsp olive oil

1 tsp salt

½ tsp black pepper

1 tsp garlic powder

1 tsp smoked paprika

1 tsp dried oregano

CHICKEN

1 + ½ lbs boneless skinless chicken breast

2 tbsp olive oil

1 tsp salt

½ tsp black pepper

1 tsp garlic powder

1 tsp smoked paprika

1 tsp dried oregano

1 lemon, halved

YOGURT SAUCE

5 oz plain Greek yogurt (sub for dairy-free as needed)

2 tbsp 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 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.