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Chicken Curry Dinner

Chicken Curry Dinner

2 lb sweet potato, peeled and cubed
2 cups fresh cauliflowerets
1 large onion, chopped
3 garlic cloves, minced
2 tbsp olive oil
2 tsp curry powder, divided
1-¼ tsp salt, divided
1 tsp lemon-pepper seasoning, divided
6 bone-in chicken thighs (about 2-¼ lb), skin removed
1 tsp smoked paprika
¼ cup chicken broth

Preheat oven to 425°. Line a 15x10x1-in. baking pan with heavy duty foil. Place sweet potatoes, cauliflower, onion and garlic on prepared pan. Drizzle with oil; sprinkle with 1 tsp curry powder, ¾ tsp salt and ½ tsp lemon-pepper; toss to coat.

Arrange chicken over vegetables. In a small bowl, mix paprika and remaining 1 tsp curry powder, ½ tsp salt and ½ tsp lemon-pepper; sprinkle over chicken. Roast until vegetables are almost tender, 30-35 minutes. Drizzle with broth; bake until thermometer inserted in chicken reads 170°-175° and vegetables are tender, 7-10 minutes longer.

Nutrition Facts
1 serving: 409 calories, 14g fat (3g saturated fat), 87mg cholesterol, 686mg sodium, 42g carbohydrate (17g sugars, 6g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 3 starch, 1 fat.
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