Coconut Curry Chicken Sweet Potato Bowl
Coconut Curry Chicken Sweet Potato Bowl is a High Protein healthy dinner with 40 grams of protein per serving and plenty of warm curry flavor.
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Equipment
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
For the Chicken:
- 1½ pounds boneless skinless chicken breasts cut into bite-sized pieces
- 1 teaspoon olive oil
- 1 teaspoon curry powder
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
For the Coconut Curry Sauce:
- 1 teaspoon olive oil
- ½ cup yellow onion finely diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 tablespoon curry powder
- ½ teaspoon ground ginger
- ¼ teaspoon ground turmeric
- 1 cup light coconut milk
- ½ cup reduced-sodium chicken broth
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon honey
- 1 tablespoon lime juice
For Serving:
- 2 cups fresh baby spinach
- ¼ cup chopped fresh cilantro
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Add the sweet potatoes, 2 teaspoons olive oil, garlic powder, salt, and black pepper to a large mixing bowl. Toss to coat, then spread the sweet potatoes in a single layer on the prepared baking sheet.
- Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly browned.
- Add the chicken, curry powder, garlic powder, ginger, salt, and black pepper to a large bowl. Toss until the chicken is evenly coated.
- Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until browned and the internal temperature reaches 165°F.
- Transfer the chicken to a plate.
- Reduce the heat to medium. Add 1 teaspoon olive oil, onion, and red bell pepper to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until they begin to soften.
- Add the garlic, curry powder, ginger, and turmeric. Cook for 30 seconds, stirring constantly.
- Stir in the coconut milk, chicken broth, soy sauce, and honey. Bring to a gentle simmer and cook for 4 to 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Return the chicken to the skillet and stir to coat it with the coconut curry sauce.
- Stir in the lime juice and remove the skillet from the heat.
- Divide the baby spinach and roasted sweet potatoes among 4 bowls. Add the coconut curry chicken and vegetables, then sprinkle with cilantro.
Notes
8 Estimated WW Points. (Check official WW app for exact points)
Tips and Tricks
Cut evenly - Keep the sweet potato cubes close to ½ inch so they finish roasting at about the same time. Watch the coconut sauce - Keep it at a gentle simmer rather than a hard boil. Coconut milk can separate when cooked too aggressively. Adjust the heat - Curry powder adds warmth but not necessarily much spice. Add crushed red pepper flakes or sriracha if you want more heat. Keep the lime until the end - Stirring it in after cooking keeps that fresh citrus flavor noticeable.Storing and Reheating
Refrigerator - Store leftovers in an airtight container in the refrigerator for up to 4 days. Microwave - Reheat individual portions until the chicken and sauce are hot throughout. Add fresh cilantro after reheating. Stovetop - Reheat the chicken and sauce in a skillet over medium-low heat. Add a small splash of chicken broth if the sauce becomes too thick.Nutrition
Calories: 414kcalCarbohydrates: 34gProtein: 40gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 109mgSodium: 761mgPotassium: 1293mgFiber: 6gSugar: 9gVitamin A: 18511IUVitamin C: 51mgCalcium: 82mgIron: 3mg
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