Sheet Pan Curried Chicken & Tahini Dressing
Make a simple and healthy dinner with this quick sheet pan curried chicken that comes with a creamy tahini dressing. This recipe uses chicken breasts or chicken thighs and is packed with vegetables, lentils, and flavor.
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Why You’ll Love Sheet Pan Curry Chicken
- Packed full of satisfying protein from chicken and lentils.
- Simple ingredients you likely have on hand with simple substitutions if you don’t.
- Full of flavor.
- Creamy tahini dressing is bright and provides a nice contrast.
- Simple recipe that also makes a great freezer meal.
- Suitable for meal prep as it reheats very nicely.
This is a simple sheet pan dinner full of flavor and protein. Make it anytime and save the leftovers for lunch the next day.
If you love this, try my butter chicken meatballs and my golden glow soup recipes too.
Ingredients
Simple and wholesome ingredients you likely already have on hand. Using canned lentils and corn makes this even simpler. I suggest substitutions below where appropriate.
Sheet Pan Ingredients:
- Chicken, cut into bite sized pieces | You can use chicken breast or chicken thighs interchangeably in this recipe. I’m using boneless, skinless chicken breast but you can leave the skin intact as well.
- Olive Oil | You can use ghee or any other fat or oil of your choice instead.
- Harissa Sauce
- Curry Powder
- Honey
- Sweet Potatoes | You could substitute regular potatoes too or any type of squash.
- Canned Lentils
- Corn | You can use a whole can of corn or the equivalent in fresh sweet corn too.
- Onion
- Pepperoncini | Any other mild (or hot) pepper can be used instead.
- Garlic | Use fresh garlic and not powdered.
- Salt & Pepper
- Lemon | You can use lime instead.
- Butter
Tahini Dressing Ingredients:
- Tahini | You can substitute with almond butter, cashew butter, or really any other nut butter, too.
- Water | to thin the tahini. You could also use melted ghee.
- Lemon Juice | Or lime juice.
- Honey | Maple syrup also works.
- Garlic Powder
- Cilantro | Don’t like cilantro? Use any fresh herb you do like. Some ideas: dill, parsley, thyme, oregano, etc.
- Salt & Pepper
See the recipe card for quantities.
Curried Chicken Instructions
Step 1: Preheat the oven to 425º degrees Fahrenheit.
As the oven preheats, prep all your vegetables and meat and gather the necessary ingredients.
Clean as you go.
Step 2: Add the chicken, olive oil (or ghee), Harissa, curry powder, honey, and a pinch of salt and pepper onto a large baking sheet and toss them together until well combined.
Step 3: Add the sweet potatoes, lentils, corn, onion, peppers, and garlic to the baking sheet with the chicken and toss together again, ensuring all the ingredients are mixed and coated with the seasonings.
Step 4: Spread out all the ingredients evenly on the pan. Place the slices of lemon and butter throughout the pan.
Bake in the oven for 30-40 minutes until chicken and potatoes are cooked, tossing halfway through to ensure even baking.
As the sheet pan chicken is baking — make the homemade dressing and keep it refrigerated until use.
Creamy Tahini Cilantro Dressing Instructions
Step 1: In a large bowl, combine all the dressing ingredients: tahini, water, lemon juice, honey, garlic powder, and cilantro. Mix until combined, adding more water until you reach your desired consistency.
Remove the baking sheet from the oven when finished baking. Drizzle dressing over the ingredients and serve over rice if you desire.
It’s especially yummy with pita chips or toasted naan triangles brushed with melted garlic butter.
Hint: Make a double or triple batch of this to eat throughout the week or freeze. Add more vegetables or different herbs as you prefer.
Storage & Freezing
Store in an airtight container in the refrigerator for up to 5 days.
Freeze up to 3 months.
Related Recipes
Looking for other recipes like this curried sheet pan chicken? Try these:
Equipment
- Sheet Pan
Ingredients
- ¼ cup olive oil or ghee, or fat/oil of your choice
- 1.5 lbs chicken chicken breast or thighs, skin-on or off doesn' matter, cut into small cubes
- 2 tablespoons red harissa sauce
- 1 tablespoon curry powder
- 2 tablespoons honey
- 2 sweet potatoes
- 1 can lentils
- 1 can corn or fresh
- 1 yellow onion chopped small
- 2 small pepperoncini or other pepper you like
- 2 cloves garlic
- 1 lemon sliced
- 4 tablespoons butter
- ½ teaspoon salt
- ½ teaspoon pepper
Tahini Dressing
- ½ cup tahini
- 2 tablespoons water
- ⅓ cup lemon juice
- ½ teaspoon garlic powder
- ¼ cup cilantro chopped
- pinch of salt & pepper
Instructions
- Preheat the oven to 425º degrees Fahrenheit.
- As the oven preheats, prep all your vegetables and meat and gather the necessary ingredients.
- Add the chicken, olive oil (or ghee), Harissa, curry powder, honey, and a pinch of salt and pepper onto a large baking sheet and toss them together until well combined.
- Add the sweet potatoes, lentils, corn, onion, peppers, and garlic to the baking sheet with the chicken and toss together again, ensuring all the ingredients are mixed and coated with the seasonings.
- Spread out all the ingredients evenly on the pan. Place the slices of lemon and butter throughout the pan.
- Bake in the oven for 30-40 minutes until chicken and potatoes are cooked, tossing halfway through to ensure even baking.
- As the sheet pan chicken is baking — make the homemade dressing and keep it refrigerated until use.
Tahini Dressing
- In a large bowl, combine all the dressing ingredients: tahini, water, lemon juice, honey, garlic powder, and cilantro. Mix until combined, adding more water until you reach your desired consistency
- Remove the baking sheet from the oven when finished baking. Drizzle dressing over the ingredients and serve over rice if you desire.
- It’s especially yummy with pita chips or toasted naan triangles brushed with melted garlic butter.
