Curried-Chicken and
Vegetable Pan Roast
Ingredients
1 pound butternut squash, cubed
1/2 pound Brussels sprouts, halved
1 large
red onion, cut into thin wedges
1/4 cup olive oil
Salt and freshly ground pepper
1 cup plain fat-free Greek yogurt
2 tablespoons minced fresh ginger
2 large garlic cloves, minced
1 tablespoon curry powder
1 teaspoon cayenne
6
boneless chicken thighs
Warm naan, for serving
Directions
1. Preheat the oven to 450°. In a large
bowl, toss the butternut squash with the Brussels sprouts, onion wedges and olive
oil; season with salt and pepper. Put the vegetables in a 9x13 baking dish.
2. In the same bowl, combine the cup of
yogurt with the ginger, garlic, curry powder and the remaining salt and pepper.
Add the chicken and toss until thoroughly coated. Arrange the chicken on top of
the vegetables. Roast for about 40 minutes, until the vegetables are tender and
the chicken is lightly browned. Transfer the chicken and vegetables to a
platter and serve with warm naan and yogurt.