30-minute Chicken and Vegetable Curry
30-minute Chicken and Vegetable Curry
Rating: (1 rated)
  • 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
  • Preparation
  • 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.
  • Description
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