Description

This BAKED CHICKEN CURRY WITH QUINOA is a delicious one-pan meal that combines tender chicken, vibrant vegetables, and nutty quinoa in a creamy coconut sauce. Perfect for a quick, satisfying dinner!

Ingredients

Scale

1 (13.5 ounce) can full-fat coconut milk
1 cup chicken bone broth
2 tablespoons olive oil
2 ounces red curry paste
1 teaspoon curry powder
1 cup uncooked quinoa, rinsed
1 ¼ teaspoons salt
½ teaspoon pepper
1 small yellow onion, diced
1 large carrot, chopped
1 red bell pepper, chopped
1 small head broccoli, cut into small florets
1-inch knob of ginger, minced
1 ½ pounds chicken breast, cut into bite-sized pieces
2 cups fresh baby spinach, roughly chopped
Fresh basil, for garnish

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Instructions

Preheat the oven to 400°F. Lightly brush or spray a 9×13-inch baking dish with avocado oil or olive oil.
Add the coconut milk, broth, olive oil, curry paste, curry powder, quinoa, salt, and pepper to the baking dish.
Fold in the onions, carrots, bell pepper, broccoli, ginger, and chicken. Mix until well combined.
Press into an even layer, ensuring most of the quinoa is submerged in liquid for even cooking.
Cover the dish with a lid or foil and bake for 45 minutes. Remove the lid/foil and continue baking for another 15 to 20 minutes until the quinoa is tender and the top is golden and bubbling. Optionally, broil on high for 2 to 3 minutes for a more golden top.
Let rest for 5 to 10 minutes before serving. Garnish with fresh basil if desired, and enjoy!

Notes

Substitute vegetable broth for a vegetarian option.
Feel free to add more vegetables like zucchini or snap peas for extra nutrition.
Adjust the amount of curry paste based on your spice preference.

Nutrition

Serving Size: 1 plate
Calories: 540
Sugar: 5g
Sodium: 1000mg
Fat: 25g
Saturated Fat: 13g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 7g
Protein: 36g
Cholesterol: 90mg