Curried Chicken & Greens Bake

A flavorful and robust curry featuring tender chicken and a bounty of high-fiber vegetables, lightly spiced and baked for ease, perfect for meal prepping.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 4
• Cuisine: Indian
• Difficulty: Easy
• Cost: $3.79/serving

Dietary

• Kosher
• Low-Calorie
• High-Protein
• Low-Sugar
• Low-Carb
• Low-Saturated-Fat
• High-Fiber
• Low-Fat

Tags

• bake
• one-pot
• healthy
• savory
• comfort food

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cubed)
• 1.5 pound cauliflower florets
• 0.5 pound green beans (trimmed)
• 1 yellow onion (medium, diced)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1.5 cup chicken broth (low-sodium)
• 1 tablespoon olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup chia seeds

Instructions

1. Preheat oven to 400°F (200°C). In a large baking dish, combine the cubed chicken breast, cauliflower florets, green beans, diced yellow onion, minced garlic, and grated ginger.
2. In a small bowl, whisk together the ground turmeric, ground cumin, low-sodium chicken broth, olive oil, salt, and black pepper. Pour the mixture over the chicken and vegetables in the baking dish, ensuring everything is evenly coated. Stir in the chia seeds.
3. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Stir halfway through cooking.
4. Serve hot. Store remaining portions in airtight containers for meal prepping.

Notes

This dish reheats beautifully for easy lunches or dinners later in the week. Adjust red pepper flakes to taste for a little heat.

Nutrition (per serving)

• Calories: 381
• Protein: 44.2 g
• Carbohydrates: 20.9 g
• Fat: 13.2 g
• Fiber: 8.4 g
• Sodium: 924 mg
• Saturated Fat: 1.8 g
• Sugar: 7 g
• Cholesterol: 120 mg