Great flavor comes from using two kinds of curry in this chicken-veggie dish.

Chicken-Veggie Curry

Preheat oven to 400F. Grease a rimmed baking pan; set aside.

Prepare Cilantro Rice Recipe: Cook jasmine rice according to package directions; drain. Just before serving, stir in cilantro, lime zest and lime juice; set aside.

Pat chicken dry with paper towels. Place chicken in pan and roast for 30 minutes or until done (165F). Cut each breast diagonally into bite-size strips, leaving pieces intact.

Place cauliflower and sweet potato on another rimmed baking pan. Drizzle with oil and sift curry powder over top; toss to coat. Spread veggies out on baking pan. Roast alongside pan with chicken for 10 minutes. Turn veggies. Roast for 15 minutes more or until veggies are tender.

Heat curry simmer sauce in microwave. Serve chicken with sauce, Cilantro Rice and roasted veggies. If desired, Garnish with cilantro.

Variation Chickpea-Veggie Curry: Prepare recipe as directed, except omit chicken. Add 1 (15 oz) can Hy-Vee garbanzo beans (chickpeas), rinsed and drained, to the roasting pan with the veggies during the last 10 minutes of roasting. Combine roasted chickpeas with sauce before serving with Cilantro Rice and veggies.