Sheet Pan Curry Chicken w/ Roasted Vegetables

5 ingredients & 1 baking sheet. Because no one ever said cleaning dishes after dinner is fun…

Sheet pan dinners are a perfect way to minimize your dishes and ingredients all while still producing a delicious meal. Plus, using a store-bought marinade or sauce can make the process even faster!

Today’s recipe starts at my favorite grocery store, Trader Joe’s. Put simply TJ’s is awesome. It used to be the grocery store I shopped at most often when I lived in Minnesota. But now that I’ve moved to Michigan, it’s quickly been replaced. Unfortunately I have little patience for the madness that is the Trader Joe’s parking lot in Ann Arbor.

When I do have a chance to stop in and stock up, the Trader Joe’s Yellow Curry Sauce is a go-to staple. It’s extremely flavorful, so a little bit goes a long way and makes the perfect marinade for meat or sauce for veggies with rice.

This curry sauce is the star of today’s show. In under an hour you can have a delicious Indian-inspired meal with plenty to last the rest of the week. Serve with chopped cilantro and slice pita brea and you’ve got yourself a great, throw-together-last minute meal.


  • 3 medium chicken breasts
  • 1/2 head of cauliflower
  • 1 lb. brussel sprouts, quartered
  • 1 teaspoon curry powder
  • Sprinkle of cayenne (optional for some extra heat)
  • ~1/2 cup Trader Joe’s Yellow Curry Sauce
  • Olive oil
  • Salt
  • Pepper
  • Basmati rice (cooked according to directions)
  • Pita chips or toasted pita bread (optional)


  1. Preheat oven to 375 degrees F. Line baking sheet with parchment paper for even easier clean up!
  2. Set up rice cooker or stove top pan to cook rice. Follow directions on package so the rice can cook while you prepare everything else!
  3. Chop cauliflower into small-medium sized florets and quarter the brussel sprouts.
  4. Place these on half of the baking sheet and drizzle with olive oil. Season with curry powder, cayenne (optional), salt and pepper. Stir to evenly coat.
  5. Add 3 medium-sized chicken breasts on the other half of the baking sheet. No need to cut these as long as they are fairly uniform in size.
  6. Pour 1-2 tablespoons of yellow curry sauce on each chicken breast. Using your hands, rubs this all over the outside (make sure to flip it over to get the bottom!)
  7. Place baking sheet in the oven for 20-30 minutes. Using a meat thermometer, temp the chicken. You’re looking for ~165 degrees F (remember the chicken will continue to cook outside the oven so you can pull it at around 160 degrees F and let it rest).
  8. When chicken reaches 160-165 degrees F, remove it from the baking sheet and let rest on a plate or cutting board.
  9. Once chicken is removed, increase oven temperature to 425 degrees F. Add the sheet pan back to the oven, baking until the cauliflower and brussel sprouts are tender and browned (~15-20 more minutes)
  10. Remove vegetables from the oven. After the chicken breast have rested for ~20 minutes, slice or dice the chicken into pieces. Once sliced, add additional yellow curry sauce (~1/4 cup)
  11. Serve chicken with rice and veggies. Top with chopped cilantro and warmed pita bread (optional). ENJOY!