Preheat oven to 425°. Line a 15x10x1-in. baking pan with heavy-duty foil. Place sweet potatoes, cauliflower, onion, and garlic on the prepared pan. Drizzle with oil; sprinkle with 1 teaspoon curry powder, 3/4 teaspoon salt, and 1/2 teaspoon lemon pepper; toss to coat.
Arrange chicken over vegetables. In a small bowl, mix paprika and the remaining 1 teaspoon curry powder, 1/2 teaspoon salt, and 1/2 teaspoon lemon pepper; sprinkle over chicken. Roast until vegetables are almost tender, 30-35 minutes. Drizzle with broth; bake until thermometer inserted in chicken reads 170°-175° and vegetables are tender, 7-10 minutes longer.
☑️ Gluten-Free ☑️ Non-Dairy
⊝ Calories - 409 ⊝ Fat - 14g ⊝ Protein - 28g ⊝ Total Carbs - 42g
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