30-minute Chicken and Vegetable Curry
30-minute Chicken and Vegetable Curry
Ingredients
- 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
- 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
Instructions
- With the rack in the highest position, preheat the oven’s broiler.
- In a small bowl, combine the oil, maple syrup and curry. Set aside.
- 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.
- Bake for 15 minutes or until the chicken is cooked through and the vegetables are al dente.
30-minute Chicken and Vegetable Curry