25-Min Coconut Curry Chicken & Roasted Squash Bowl
Creamy coconut curry chicken over couscous with roasted squash and carrots, all on the same sheet pan. Thai-inspired, weeknight-easy, one-bowl dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 42g
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 cups squash (butternut or acorn), cut into 1-inch cubes
- 2 medium carrots, sliced into 1/4-inch rounds
- 1 can (13.5 oz) coconut milk (canned, full-fat)
- 2 tbsp red curry paste
- 1 cup couscous
- 1 whole lime (juiced)
- ¼ cup fresh cilantro or basil (chopped)
Instructions
- 1
Heat oven to 425°F. Toss squash and carrots with 2 tbsp oil, salt, and pepper on a sheet pan. Roast for 15 minutes.
- 2
While vegetables roast, cut chicken into 1-inch cubes. Heat 1 tbsp oil in a large skillet over medium-high.
- 3
Add chicken and brown, stirring occasionally, until edges are golden, about 5 minutes. Don't worry about cooking through.
- 4
Stir curry paste into chicken until coated, then pour in coconut milk. Simmer 3 minutes until sauce thickens slightly.
- 5
Prepare couscous according to package directions. Remove roasted vegetables from oven when tender and caramelized.
- 6
Squeeze lime into curry sauce, then divide couscous among bowls. Top with chicken curry and roasted vegetables.
- 7
Garnish with cilantro or basil. Serve hot.
Tools you’ll need
- sheet pan
- large skillet (12-inch)
- spoon
- cutting board
- knife
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