Jordan got home from work and asked what was for dinner. When I told him sweet potato broccoli chicken curry, there was a moment of hesitation…then he had seconds ;). I found this recipe on Pinterest. It looked delicious AND I had all the ingredients on hand! #winning! That almost never happens =). I’m not really sure if you can call this a “curry”, at least not in the way most people think of curry. I didn’t serve it over rice but it does have a coconut curry sauce. If you wanted it to be “saucy” enough to serve over rice, you could just add more coconut milk and curry powder. I used lite coconut milk to save some calories and it still had plenty of delicious coconut flavor. Not only does this recipe not call for any exotic ingredients, but it’s quick and easy. I baked my sweet potato in the oven, but if you are further pressed for time you could cook it in the microwave. And if you wanted to take another shortcut, you could pick up some pre-cooked chicken from the deli section. I won’t tell and I’m sure it will still be delicious! If you’re looking for a quick and easy weeknight dinner with a lot of flavor without a lot of ingredients, look no further! Seriously, the name is as long as the ingredient list! 😉 Did I mention that it’s healthy too?! Yeah, because it is – and even paleo! Enjoy!
{Easy} Sweet Potato Broccoli Chicken Curry
1 medium sweet potato
2-1/2 cups frozen chopped broccoli
3/4 cup lite coconut milk
1-1/2 cups boneless skinless chicken breasts, cooked and cubed (~2 medium sized chicken breasts)
2 tsp curry powder ( I used Hot Madras)
generous sprinkle of red pepper flakes
1 tsp coconut oil
salt and pepper to taste
1. Preheat oven to 425 degrees. Place sweet potato in baking dish and bake for 40 minutes or until easily pierced with a fork. (You want it to be fully cooked, but not completely mushy.) Remove from oven and cool slightly. Remove skin. Cut into cubes. (Alternatively, you could pop your sweet potato in the microwave if you’re pressed for time.)
2. Place large skillet over medium heat. Add coconut oil. Heat until melted and add broccoli. Cover lightly and cook until broccoli is tender, about 5 minutes. When broccoli is tender, add chicken and sweet potato. Reduce heat to low.
3. In small bowl or measuring cup, combine coconut milk, curry powder, and red pepper flakes. Add to chicken and broccoli mixture and stir until combined. Be careful not to break up the potato pieces when you stir. Add salt and pepper to taste.
*adapted from Frisky Lemon Nutrition
Nutritional Info (for 1/3): 292 calories; 9.0 g fat; 15.1 g carbohydrates; 3.6 g fiber; 39.6 g protein.
