The standard sheet pan meal is a weeknight lifesaver, but after a while the same old chicken and veggies with olive oil, salt, and pepper can get a little boring. Enter: this red curry chicken with sweet potatoes and crispy kale. It'll give your sheet pan routine a much-needed jolt.

The real star of the show here is the red curry marinade, which is used to coat both the chicken and the kale. Just mix Thai red curry paste, lemon juice, maple syrup, olive oil, and salt together and pour half on the chicken and reserve the other half for the kale.

While the chicken roasts in the oven with the sweet potatoes, red onion, garlic, and ginger, the kale has a chance to soften a bit in the marinade. In the last 10 minutes of cooking you add the kale to the sheet pan so it gets nice and crispy — kinda like kale chips! For dinner!

While you could totally eat this meal as is (and that would make it Paleo), you could also serve it over some rice to stretch it a bit more. Either way, I can guarantee this easy, mostly hands-off dish will be a hit.