Sheet Pan Spiced Chicken and carrots with Lemon Yogurt Sauce

• 份量: 4 servings
• 活動時間: 15 minutes
• 總時間: 45 minutes

食材

2 teaspoons kosher salt

1 teaspoon ground black pepper

2 teaspoon garlic powder

1 teaspoon dried oregano

2 teaspoon smoked paprika

2 tablespoons olive oil, divided

1 pound carrots, peeled and cut into 1/4-inch slices

1 1/2 pounds boneless, skinless chicken breast

1 lemon, halved

5.3 ounces plain Greek yogurt (sub for dairy-free as needed)

2 tablespoons finely chopped cilantro, additional for garnishing

1 tablespoon olive oil

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

1 cup jasmine rice, cooked for serving

步驟

Preheat the oven to 400F. Prepare a large sheet pan.

Make the spice mix: combine the salt, ground black pepper, garlic powder, oregano, and smoked paprika in a bowl, then evenly separate into two small bowls.

In a large bowl, toss to coat the carrots in 1 tablespoon of the olive oil and one bowl (half) of the spice mix. Transfer to the sheet pan.

Add the chicken to the same bowl with the remaining tablespoon of olive oil and the remaining spice mix. Toss to coat. Transfer to the sheet pan, spreading out the chicken and carrots so nothing is overlapping. Add the lemon halves, face down, on each end of the sheet pan. Bake until the chicken reaches an internal temperature of 165F and the carrots are lightly crisp on the outside and fork tender, 25 to 30 minutes.

While the chicken bakes, prepare the rice according to package instructions.

Prepare the yogurt sauce: add the yogurt, cilantro, olive oil, black pepper, garlic powder, and salt to a bowl. Squeeze the roasted lemon halves into the bowl, then mix until evenly combined.

To serve, plate even servings of the cooked rice and top with carrots and chicken. Add a dollop of the yogurt sauce on top and garnish with chopped cilantro.