• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Trim and dice cucumber into 1⁄4-inch pieces. Cut cauliflower into bite-size pieces if necessary. Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Quarter lemon.

• In a small bowl, combine cucumber, 1⁄2 tsp sugar (1 tsp for 4 servings), and salt. Set aside to marinate. (You’ll finish the raita in Step 5.)

• Toss cauliflower and carrots on a baking sheet with 2 TBSP olive oil, 2 tsp curry powder, salt, and pepper (4 TBSP olive oil and 4 tsp curry powder for 4 servings). (You’ll use the rest of the curry powder in the next step.) • Roast on top rack until browned and tender, 15-20 minutes.

• While veggies roast, pat chicken dry with paper towels. Season all over with remaining curry powder, 1⁄2 tsp garam masala (1 tsp for 4 servings), salt, and pepper. (Save remaining garam masala for another use.) • Heat a large drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 3-4 minutes per side. • Transfer to a cutting board.

• Add yogurt, sour cream, and juice from half the lemon to bowl with marinated cucumber. Stir to combine.

• Slice chicken crosswise. • Divide chicken and roasted veggies between plates. Top chicken with as much cucumber raita as you like. Serve with any remaining raita and remaining lemon wedges on the side. ***Poultry is fully cooked when internal temperature reaches 165°.***