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One-Pot Curry Chicken, Quinoa & Cauliflower

One-Pot Curry Chicken, Quinoa and Cauliflower…Flavor is the name of the game in this healthy one-pot meal that’s packed with veggies and goodness! 308 calories and 8 Weight Watchers SmartPoints
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Entrees
Cuisine: Thai
Keyword: Gluten Free, Healthy Dinner Recipes, One Pot, Poultry Recipes
Servings: 6 Servings
Calories: 307.7kcal

Ingredients

Instructions

  • In a medium bowl, toss the chicken with 1 tablespoon curry paste, and season with salt and pepper.
  • Heat 1 teaspoon olive in a large nonstick skillet set over medium-high heat. Add the chicken and cook until starting to brown, 2 minutes per side. Transfer the chicken to a plate.
  • Add the remaining 1 teaspoon olive oil to the skillet. Add the cauliflower, onion and ginger, and cook until the onion is softened, 4 to 5 minutes.
  • Stir in the remaining 3 tablespoons curry paste and garlic. Cook for 1 minute.
  • To the skillet, add the quinoa, chicken broth and coconut milk. Bring to a boil, then cover and reduce heat slightly. Let the mixture simmer for 15 minutes.
  • Nestle the chicken thighs into the quinoa mixture, adding any accumulated juices. Cover and cook until the chicken is cooked through and the liquid is absorbed, about 15 minutes.
  • Transfer the chicken to a clean plate, remove the skillet from the heat and stir the spinach and parsley into the quinoa mixture, adding the additional ¼ cup of chicken broth if the mixture is dry.
  • Serve the chicken with the quinoa and vegetables.

Notes

Weight Watchers Points: 7 (Freestyle SmartPoints), 8 (Points+)

Nutrition

Serving: 1Chicken Thigh + 3/4 Cup Quinoa mixture | Calories: 307.7kcal | Carbohydrates: 28.4g | Protein: 20g | Fat: 12.7g | Saturated Fat: 2.3g | Cholesterol: 58.9mg | Sodium: 650.3mg | Fiber: 4.9g | Sugar: 4.9g