By Anonymous Pancetta
Sheet Pan Coconut Curry Chicken Bowl
6 steps
Prep:10minCook:20min
This Sheet Pan Coconut Curry Chicken Bowl recipe is a quick and easy meal to prepare. Ready to serve in only 30 minutes.
Updated at: Thu, 18 Jan 2024 19:34:05 GMT
Nutrition balance score
Good
Glycemic Index
35
Low
Glycemic Load
3
Low
Nutrition per serving
Calories458.7 kcal (23%)
Total Fat33.1 g (47%)
Carbs7.9 g (3%)
Sugars1.9 g (2%)
Protein35.4 g (71%)
Sodium86.6 mg (4%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
15 ouncesboneless skinless chicken breasts
cut into bite-sized pieces
1 tablespoonolive oil
1 tablespooncurry powder
½ teaspoonturmeric
¼ teaspoonginger powder
¼ teaspoongarlic powder
⅛ teaspooncayenne pepper
optional
12 ouncescan unsweetened coconut milk
½ cupbell pepper
chopped
½ cupbroccoli florets
chopped
½ cupzucchini
chopped
brown rice
Cooked, or quinoa, for serving
Fresh cilantro
chopped, for garnish, optional
Instructions
Step 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2
In a large bowl, toss chicken with olive oil, curry powder, turmeric, ginger powder, garlic powder, and cayenne pepper (if using).
Step 3
Add the chopped bell pepper, broccoli, and zucchini to the bowl and toss to coat.
Step 4
Spread the chicken and vegetables evenly on the prepared baking sheet.
Step 5
Bake for 20 minutes, or until the chicken is cooked through and the vegetables are tender.
Step 6
Serve the chicken and vegetables over cooked brown rice or quinoa. Garnish with chopped cilantro (optional).
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