Active Time

　　20 minutes

　　Total Time

　　45 minutes

　　The whole family gets what they want with this easy, customizable sheet-pan dinner that offers three different levels of flavor-building seasoning. Feel free to mix and match options 1-3 on each plate to make everyone happy.

　　

Ingredients

4 servings

　　

Option 1: "Plain" but seasoned

4 boneless, skinless chicken breasts (about 2 pounds)

　　3 tablespoons oil, divided

　　1 1/2 teaspoons kosher salt, divided

　　5–6 medium carrots, peeled, halved lengthwise, cut on the bias into 1 1/2" pieces (about 1 pound)

　　2 medium zucchini (about 1 pound), ends trimmed, cut on the bias into 1" pieces

　　

Option 2: Add a little more flavor

1/2 teaspoon freshly ground black pepper, divded

　　1/2 cup mild or medium-heat mango chutney

　　1/2 teaspoon ground cumin

　　1/4 teaspoon ground cinnamon

　　

Option 3: Take it next level

1/2 cup plain full- or low-fat Greek yogurt

　　1 1/2 teaspoons fresh orange juice

　　1/4 teaspoon curry powder

　　1/8 teaspoon kosher salt

　　3 tablespoons finely chopped cilantro or parsley leaves

　　3 tablespoons finely chopped roasted, salted cashews

　　

Step 1

Arrange racks in upper and lower thirds of oven; preheat to 400°F.

　　

Option 1: "Plain" but seasoned

Step 2

If you'd like your chicken plain, toss breasts with 1 Tbsp. oil and 3/4 tsp. salt on a rimmed baking sheet.

　　For simple roasted vegetables, toss carrots and zucchini with 2 Tbsp. oil and 3/4 tsp. salt on a rimmed baking sheet.

　　

Step 3

Option 2: Add a little more flavor

　　Season chicken with 1/4 tsp. pepper, then spread 2 Tbsp. mango chutney over top of each breast. Roast on top rack until an instant-read thermometer registers 165°F, 23–28 minutes.

　　Toss carrots and zucchini with cumin, cinnamon, and 1/4 tsp. pepper. Roast on bottom rack, tossing once halfway through, until cooked through, tender, and browned in spots, 25–30 minutes.

　　

Step 4

Option 3: Take it next level

　　Make a curried yogurt sauce for the chicken: Mix yogurt, orange juice, curry powder, and salt in a medium bowl.

　　For a fresh and crunchy topping for the vegetables, mix cilantro and cashews in a small bowl.

　　

Step 5

Divide chicken and vegetables among plates. Serve curried yogurt sauce and cilantro-cashew mixture alongside.