Curried Chicken, Chickpea & Cauliflower Bake with Cilantro Raita

Directions

1. Preheat the oven to 450°F and line up your sheet pan and bowls.
2. On a baking sheet, combine chickpeas, cauliflower, and bite-sized chicken pieces with a drizzle of oil, then season with curry powder and salt; spread in an even layer.
3. Roast the sheet in the oven, stirring halfway, until the chickpeas are crisp, the cauliflower is tender, and the chicken is cooked through, about 18–20 minutes.
4. In a small bowl, whisk together vinegar, honey, and salt. Add the sliced onions to the pickling liquid and set them aside to mingle while the bake cooks.
5. Peel and grate the cucumber on a clean surface; press out excess moisture with towels and place in a separate bowl. Add lime juice to the cucumber. In a separate bowl, shave cilantro leaves and mince the stems, then add to the cucumber.
6. Meanwhile, in a third bowl, mix yogurt with the prepared cilantro, a drizzle of honey, crushed red pepper, and salt to form the raita.
7. When the bake is done, divide it onto plates or bowls and top with the pickled onions. Serve with the raita on the side and enjoy.