Chicken and Sweet Potato Curry Bake with Roasted Cauliflower

Name: Chicken and Sweet Potato Curry Bake with Roasted Cauliflower
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1.5 pound chicken breast (cut into 1-inch pieces); 2 sweet potatoes (medium, peeled, cut into 1-inch cubes); 1 head cauliflower (cut into florets); 1 yellow onion (diced); 3 clove garlic clove (minced); 1 tablespoon fresh ginger (grated); 2 tablespoon olive oil; 2 tablespoon curry powder; 1 teaspoon ground turmeric; 0.5 teaspoon cayenne pepper; 1 can full-fat coconut milk (13.5 ounce); 0.5 cup chicken broth; 1 teaspoon salt; 0.5 teaspoon black pepper; 2 cup white rice (uncooked); 0.25 cup fresh cilantro (chopped)

A robust and warming one-pan curry bake featuring tender chicken, sweet potatoes, and cauliflower in a fragrant coconut milk curry sauce, perfect for meal prepping.

Prep: 20 min
Cook: 40 min
Total: 1 hr
Servings: 4
Cuisine: Fusion
Difficulty: Medium
Cost: $6.08/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Protein
High-Fiber
Halal
Kosher

Ingredients

1.5 pound chicken breast (cut into 1-inch pieces)
2 sweet potatoes (medium, peeled, cut into 1-inch cubes)
1 head cauliflower (cut into florets)
1 yellow onion (diced)
3 clove garlic clove (minced)
1 tablespoon fresh ginger (grated)
2 tablespoon olive oil
2 tablespoon curry powder
1 teaspoon ground turmeric
0.5 teaspoon cayenne pepper
1 can full-fat coconut milk (13.5 ounce)
0.5 cup chicken broth
1 teaspoon salt
0.5 teaspoon black pepper
2 cup white rice (uncooked)
0.25 cup fresh cilantro (chopped)

Instructions

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the cut chicken breast, sweet potatoes, cauliflower, diced yellow onion, minced garlic cloves, and grated fresh ginger. Drizzle with olive oil, sprinkle with curry powder, ground turmeric, cayenne pepper (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat everything evenly.
Transfer the mixture to a large baking dish or sheet pan, spreading it out in a single layer. Bake for 25 minutes.
While the bake is cooking, prepare the white rice according to package directions, typically simmering 2 cups of rice in 4 cups of water with 1/2 teaspoon salt until liquid is absorbed and rice is tender, about 15-20 minutes.
In a small bowl, whisk together the full-fat coconut milk and chicken broth.
After 25 minutes, remove the baking dish from the oven. Pour the coconut milk mixture over the chicken and vegetables. Stir gently to combine. Return to the oven and bake for another 15 minutes, or until the chicken is cooked through and the vegetables are tender.
Serve the chicken and sweet potato curry bake warm over the prepared white rice. Garnish with chopped fresh cilantro if desired.

Notes

Leftovers store well in airtight containers for up to 3-4 days in the refrigerator. Reheat gently in the microwave or oven until warmed through.

Nutrition (per serving)

Calories: 610
Protein: 51.5 g
Carbohydrates: 65.2 g
Fat: 17.5 g
Fiber: 9.5 g
Sodium: 750 mg
Saturated Fat: 11.2 g
Sugar: 8.1 g
Cholesterol: 135 mg