Coconut Curry Chicken and Sweet Potatoes
Roasted Cauliflower
Ingredients
- 1 Tbsp curry powder
- 1 Tbsp ground cumin
- 1 tsp ground ginger
- ½ tsp salt
- ½ tsp pepper
- 2 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 sweet potatoes, cut into chunks
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 (13.5-oz) can unsweetened light coconut milk
- 1 (6-oz) can tomato paste
Instructions
- Combine curry powder, cumin, ginger, salt, and pepper in a large bowl. Add chicken, tossing to coat.
- Place chicken in a 5- to 7-quart slow cooker. Top with sweet potatoes, onion, and garlic.
- Stir together coconut milk and tomato paste; pour over chicken and vegetables.
- Cover and cook on LOW 7 to 8 hours or until chicken is tender. Serve chicken and vegetables over Roasted Cauliflower recipe, if desired.
Side Dish Ingredients
- 1 head cauliflower, cut into florets or slabs
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 375°F.
- Toss together cauliflower, oil, salt, and pepper on a rimmed baking sheet; spread in a single layer.
- Bake 25 minutes or until lightly browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
309
|
45
|
354
|
| Fat (g) | 8 | 3 | 11 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 36 | 2 | 38 |
| Carb (g) | 22 | 5 | 27 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 332 | 126 | 458 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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