Curry Chicken Rice Bowls
Curry Chicken Rice Bowls are curry marinated chicken, coconut rice, and curry roasted vegetables topped with a curry yogurt sauce!
Prep Time25 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Main Course
Cuisine: Indian
Servings: 6 servings
Calories: 761kcal
Curry Chicken:
- 2 tablespoon oil
- 1 tablespoon dijon mustard
- 2 tablespoon honey
- 1 tablespoon curry powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- 2 cloves garlic minced
- 1.5 lbs boneless skinless chicken breasts
Roasted Veggies:
- 1 large sweet potato peeled and diced
- 1 head of cauliflower chopped
- 2-3 tablespoon olive oil
- 1 teaspoon curry powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
Coconut Rice:
- 1 teaspoon coconut oil or canola oil
- 2 cups jasmine rice
- 1 ¾ cup water
- 14 ounce can coconut milk
- ½ teaspoon salt
Curry Yogurt Sauce:
- 1 cup plain Greek yogurt
- 1 teaspoon curry powder
- ¼ teaspoon garlic powder
- juice of 1 lime
- ¼ teaspoon salt
Other:
- ½ cup fresh cilantro chopped
- 14 ounce can garbanzo beans drained and rinsed
Chicken:
Combine all marinade ingredients in small bowl, and pour over chicken, coating all sides.
Let marinate for at least 1 hour, up to overnight, in the refrigerator.
Line 2 baking sheets with aluminum foil and spray with cooking spray. Place the chicken on baking sheets and set aside.
Roasted Veggies:
Preheat the oven to 400 degrees F.
Toss the sweet potato and cauliflower in olive oil, curry powder, garlic powder, and salt.
Spread the veggies out on two prepared baking sheets and roast in preheated oven for 40 minutes, tossing and rotating pans after 25 minutes.
During last 15 minutes, place chicken on baking sheet and bake until cooked through, about 10-15 minutes depending on the thickness of your chicken breasts. Once chicken is cooked, let cool slightly and then dice into small pieces.
Coconut Rice:
While the veggies are roasting, make the rice.
Add the coconut oil to medium pan over medium-high heat.
Then add rice, water, coconut milk, and salt.
Bring to a boil then reduce heat to low and cover with lid.
Let simmer for 15-20 minutes, stirring often, until rice has absorbed most of the liquid.
Once done, remove from heat and keep covered until ready to serve.
Assemble:
Place coconut rice on bottom of bowl and top with chicken, roasted veggies, garbanzo beans, cilantro, and drizzle with curry yogurt sauce.
Enjoy!
Calories: 761kcal | Carbohydrates: 83g | Protein: 40g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1102mg | Potassium: 1270mg | Fiber: 9g | Sugar: 13g | Vitamin A: 5532IU | Vitamin C: 51mg | Calcium: 141mg | Iron: 4mg