Sheet Pan Curried Chicken Thighs
This curried chicken sheet pan dinner features chicken thighs and carrots seasoned with curry powder and lime juice, then baked for a simple and flavorful meal!
Servings: 5 servings
Ingredients
For the Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 can's worth of coconut cream from one can of coconut milk
- 2 tablespoons lime juice, about one lime
- 1/2 teaspoon sea salt
- 1 tablespoon curry powder
- 1/2 teaspoon garlic powder
For the Carrots:
- 5 medium carrots
- 1/2 tablespoon ghee, melted, or extra virgin olive oil
- 1 tablespoon lime juice
- 1/4 teaspoon sea salt
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375 F.
- Whisk together the ingredients for the chicken marinade, then place the chicken thighs in the marinade.
- Peel the carrots and cut in half lengthwise. Place carrots on a rimmed baking sheet and toss with ghee, lime juice, sea salt, cumin, and pepper. Bake for 10 minutes.
- Remove the baking sheet from the oven and nestle the chicken thighs amongst the carrots. Return to the oven and bake for 30 minutes.
- Remove chicken and carrots from oven, garnish with fresh cilantro, and serve!
Notes
For low FODMAP: omit the garlic powder.
Nutrition
Calories: 241kcal | Carbohydrates: 8g | Protein: 30g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 551mg | Potassium: 775mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10251IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 1mg