30-minute Chicken and Vegetable Curry
Preparation
15 MIN
Cooking
15 MIN
Servings
4

30-minute Chicken and Vegetable Curry

Ingredients

    Sheet Pan

  • 30 ml (2 tbsp) olive oil
  • 15 ml (1 tbsp) maple syrup
  • 10 ml (2 tsp) curry powder
  • 2 skinless and boneless chicken breast halves, halved lengthwise
  • 2 bell peppers, seeded and cut into cubes
  • 1 large zucchini, cut into 1 cm (1/2-inch) half-slices
  • 1 onion, thinly sliced
  • Salt and pepper

    Couscous

  • 375 ml (1 1/2 cups) chicken broth
  • 15 ml (1 tbsp) pesto
  • 375 ml (1 1/2 cups) couscous
  • 1 lime, cut into wedges (optional)
  • Salt and pepper

Preparation

Sheet Pan

  1. With the rack in the highest position, preheat the oven’s broiler.
  2. In a small bowl, combine the oil, maple syrup and curry. Set aside.
  3. Place the chicken on one half of a baking sheet and spread the vegetables on the other half. Drizzle the curry oil over the meat and vegetables, season with salt and pepper and toss well.
  4. Bake for 15 minutes or until the chicken is cooked through and the vegetables are al dente.

Couscous

  1. Meanwhile, in a small saucepan, combine the broth and pesto. Bring to a boil. Remove from the heat and add the couscous. Cover and let rest for 5 minutes. Fluff the couscous with a fork. Season with salt and pepper.
  2. Serve the couscous with the chicken, vegetables and a lime wedge.