Sheet Pan Moroccan Chicken with Yogurt Sauce

1. Preheat oven to 425 degrees F. Grease large baking sheet or two small baking sheets with. I used two - one for the chicken and the other for the veggies. Set aside.
2. Add chicken breasts, sweet potato cubes, cauliflower, carrot chunks into a large bowl. Add in olive oil, turmeric, cinnamon, cumin, garlic powder, cayenne pepper and salt and pepper. Use clean hands to toss all of the ingredients together until well combined and spices evenly coat chicken and veggies. Pour onto prepared baking sheet (or evenly divide between two baking sheets.) Bake for 30-35 minutes, rotating the pan(s) and stirring vegetables halfway through to encourage even cooking.
3. While the meal is cooking, you can make the yogurt sauce by adding the garlic, yogurt, dill, lemon juice to a bowl and mixing well. Add a bit of salt and pepper to taste and process once more. Set aside until ready to serve.
4. Once chicken and veggies are done cooking, remove from oven and immediately sprinkle dried cranberries and pistachios on top. You can either drizzle the yogurt sauce on top of the sheet pan meal or serve it on the side for people to enjoy as they so choose.