Baked Chicken Veggie Curry

Packed with flavor curry, chicken, and veggies over rice.

Prep Time: 10 Minutes

Cook Time: 18 Minutes

Total Time: 28 Minutes

Servings: 5

Ingredients:

» 1 ½ Cup Brown Rice (or quinoa)

» 1lb Boneless Chicken Breast (or Thighs)

» 1 Medium Bell Pepper (any color)

» 1 Small Head Red Cabbage

» 10oz’s Green Beans

» 2 Medium Tomatoes

» 2 Cloves Garlic (about 2 tsp minced garlic)

» ½ tsp Himalayan Salt

» 1 ½ Tbsp Curry Powder

Directions:

Cook rice according to directions.

Heat oven to 350°F.

Chop up all veggies and put into a large bowl.

Trim chicken and chop into chunks add to veggies and combine.

Add in curry, salt and garlic combine all together.

Pour into a 9x 13inch baking pan.

Bake for 18 minutes till bubbling and chicken is cooked all the way through.

Serve over rice or quinoa.

Cooking Tips:

If you want to curry to be creamier add 1/3 cup Coconut Cream.

If you do not have green beans feel free to use broccoli or some other veggies.

Macros per Serving:

Protein: g

Carbs: g

Fat: g

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