Coconut curry chicken and veggie bowl

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins

Coconut Curry Chicken and Veggie Bowls made with coconut rice, roasted autumn vegetables and a delicious sweet curry sauce.

Course: Main Course
Cuisine: American, Indian
Keyword: chicken bowl, curry chicken, fall recipe, healthy chicken bowl
Unit: cup, large, Tablespoon, teaspoon
Servings: 6
Calories: 697 kcal
Author: Lauren Allen
For the Coconut Jasmine Rice
  • 2 cups water
  • 1 1/2 cups canned unsweetened coconut milk (about one 13.5 oz. can)
  • 2 teaspoons light brown sugar , packed
  • 1 teaspoon salt
  • 2 cups white or jasmine rice
For the vegetables:
  • 1 large sweet potato peeled and chopped
  • 1 1/2 cups Brussels sprouts , raw, stems removed, sliced in half
  • 2 Tablespoons olive oil
  • salt and freshly ground black pepper
  • 1/2 cup pecans
  • 1 pomegranate
  • 1 avocado , peeled, pitted, and sliced
  • 4 chicken tenders or 1-2 chicken breasts
  • 2 teaspoons curry powder
For the Sweet Curry Sauce:
  • 1/4 cup honey
  • 1 Tablespoon prepared mustard
  • 2 Tablespoons olive oil
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 2 teaspoons water
  • 1 1/2 teaspoons curry powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon cornstarch
  • salt and freshly ground black pepper
  1. Preheat oven to 425 degrees F.

  2. Spread out chopped sweet potato and halved brussels sprouts over a large baking pan. Drizzle with olive oil and season with a little salt and pepper and toss to coat.

  3. Roast until the vegetables are tender and starting to brown, about 18-30 minutes.

For the coconut rice:
  1. Cook the coconut rice while the vegetables are roasting

  2. Make the coconut rice by adding the water, coconut milk, sugar, and salt to a large saucepan. Bring to a boil, then stir in rice.

  3. Return to a boil. Reduce heat to low, cover and cook for 20 minutes.

  4. Remove from heat and let stand 10 minutes, before fluffing with a fork.

For the Sauce:
  1. Make the sauce by combining all ingredients in a small saucepan. Whisk well to combine (and especially to dissolve the cornstarch).

  2. Cook over medium heat until simmering and thickened. Remove from heat.

For the Chicken
  1. Season chicken with salt and pepper and a little curry powder on all sides.

  2. Saute or grill on medium high heat, flipping once, until cooked on both sides. Remove to a plate to rest.

To Assemble:
  1. Add a big spoonful of rice to the bowl. Top with grilled chicken, roasted potatoes and brussels sprouts, pecans, pomegranate arils, and sliced avocado. (Here’s a great tutorial to remove pomegranate seeds.) Drizzle a small spoonful of sauce over the top. Serve warm.

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