Post by @sivanskitchen

Are you looking for an easy dinner? This is it! One complete meal, all made on one sheet pan. 🙌 Here’s the link to a printable recipe and all products used ✨ https://www.sivanskitchen.com/recipes/chicken-and-carrot-curry-rice-sheet-pan-dinner I’m obsessed with this elevated wire-rack sheet pan, you can cook something on the bottom and something on top at the same time. Even the rice cooks perfectly underneath while soaking up all those delicious flavors from the chicken. Add a fresh, crunchy cabbage slaw and dinner is DONE. Chicken Thighs * About 2 lbs boneless, skinless chicken thighs * 3 tbsp oil * 2 tsp salt * 2 tsp curry powder * 1 tsp turmeric * 1 tsp black pepper Carrot Curry Rice * 2 cups basmati rice, washed and drained * 1 carrot, peeled and grated * 2 tsp salt * 2 tsp curry powder * 1 tsp turmeric * 4 cups chicken stock (or water) Cabbage Slaw * ½ purple cabbage, thinly sliced * 4–5 green onions, finely chopped * ½ bunch cilantro, finely chopped * ¼ cup white vinegar * ¼ cup olive oil * 2 tsp salt * 1 tbsp sugar Instructions Mix chicken with oil and spices until evenly coated. Set aside. Preheat oven to 375°F (190°C). Add rice to the sheet pan. Grate carrot over top, add spices and chicken stock, and mix well. Place wire rack over the rice and arrange chicken on top. Cover with parchment, then tightly with foil (the parchment prevents direct contact between the foil and food). Seal well to trap the steam. Bake covered for 30 minutes and check the rice. If nearly cooked, uncover and bake another 15 minutes until chicken is golden and cooked through. Broil 3–5 minutes for extra color. If rice needs longer, bake covered up to 45 minutes total before uncovering. For the slaw, combine all ingredients and toss well. Serve chicken whole or sliced over the curry carrot rice with the crunchy slaw. Leftovers are even better the next day! ❤️ #sivanskitchen #EasyRecipe #sheetpandinner #chickenandrice #dinner