Description
Savor the deliciousness of BAKED CHICKEN CURRY WITH QUINOA. This dish combines tender chicken, hearty quinoa, and vibrant veggies in a creamy curry sauce, perfect for a healthy weeknight dinner!
Ingredients
Scale
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup chicken bone broth (or regular chicken 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
Instructions
- Preheat the oven to 400°F and lightly brush a 9×13-inch baking dish with oil.
- In the baking dish, combine the coconut milk, broth, olive oil, curry paste, curry powder, quinoa, salt, and pepper.
- Gently fold in the onions, carrots, bell pepper, broccoli, ginger, and chicken. Mix until well combined.
- Press the mixture into an even layer, ensuring most quinoa is submerged in the liquid for even cooking.
- Cover with a lid or foil and bake for 45 minutes. Remove the cover and bake for an additional 15 to 20 minutes until quinoa is tender and the top is golden.
- Let the dish rest for 5 to 10 minutes before serving. Garnish with fresh basil if desired.
Notes
For a richer flavor, let the dish sit for a few minutes before serving to allow the flavors to meld.
You can use any combination of vegetables you like, such as zucchini or cauliflower.
Adjust the spice level by adding more or less curry paste to suit your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 19g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 100mg