Who doesn’t love a good sheet pan dinner that cooks effortlessly in the oven while you do other things? Here I took my Baked Chicken Fajitas and gave them an Indian twist by adjusting the vegetables and seasonings. Everyone in our house loved this dinner and 2 out of 3 kids asked for seconds on everything (note: my kids don’t eat the onions, but they eat everything else in this meal).

To make this #dinnerdoneby9am I cut and slice the veggies (minus the potatoes) and slice and season the chicken in the morning, refrigerate all day and bake just prior to serving.

-6 Tbsp olive oil
-4 Tbsp curry powder
-1 Tbsp sugar or honey
-2 tsp salt
-1 tsp pepper
-1/4 tsp cayenne (optional)
-6 cloves garlic, minced
-3-4 chicken breasts, cut into thin strips
-1 red onion, cut into large chunks
-1 head cauliflower, cut into bite size pieces
-1 lb potatoes, diced (I like jewel colored baby potatoes)
-lemon wedges and chopped cilantro for serving

In a large bowl, whisk together the olive oil through minced garlic. Toss with the chicken, red onion, cauliflower and potatoes. Spread the veggie/ meat mixture into two greased baking dishes or sheet pans. Bake at 400 for 30 minutes, stirring halfway through. If desired, put under the broiler for 5 minutes to give everything a touch of char. Serve with cilantro and lemon wedges.