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Sheet Pan Turmeric Chicken & Veggies with Yogurt Drizzle

This healthy sheet pan dinner is packed with turmeric-spiced chicken and roasted veggies, finished with a bright lemony yogurt drizzle.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Healthy
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Veggies
  • 1 1/2 lb boneless skinless chicken thighs or chicken breast
  • 1 lb sweet potato peeled and cubed
  • 4 cups cauliflower florets
  • 1 red onion sliced
  • 2 tbsp olive oil
  • 2 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
Yogurt Drizzle
  • 1/2 cup plain Greek yogurt
  • 1 tbsp lemon juice fresh
  • 1 garlic clove grated or minced
  • 1 tbsp water to thin, plus more as needed
  • 1/4 tsp kosher salt
To Serve
  • 2 cups cooked quinoa or brown rice
  • 1/4 cup cilantro chopped

Equipment

  • Large sheet pan
  • Mixing bowl
  • Parchment paper

Method
 

  1. Preheat oven to 425°F. Line a sheet pan with parchment for easy cleanup.
  2. Add chicken, sweet potato, cauliflower, and red onion to the sheet pan.
  3. Drizzle with olive oil and sprinkle with turmeric, cumin, paprika, salt, and pepper. Toss to coat evenly.
  4. Spread everything out in a single layer (don’t crowd, or it steams instead of roasts).
  5. Roast 20 minutes, then toss veggies and flip chicken pieces for even browning.
  6. Roast 5 more minutes, or until chicken is cooked through and sweet potato is tender.
  7. Meanwhile, whisk yogurt, lemon juice, garlic, water, and salt into a drizzleable sauce.
  8. Assemble bowls with quinoa, chicken, and veggies.
  9. Drizzle with yogurt sauce and top with cilantro.

Notes

Meal prep: Store chicken + veggies and quinoa separately up to 4 days; add yogurt drizzle after reheating. Swap veggies: Try broccoli, carrots, or bell peppers. Tip: If using chicken breast, cut into even pieces so it stays juicy.