Mediterranean Diet Chicken Curry with Vegetables
Savor the perfect fusion of bold spices and wholesome ingredients with this Mediterranean Diet Chicken Curry with Vegetables! This recipe is a vibrant twist on a classic curry, featuring tender, perfectly seasoned chicken breasts cooked with a colorful array of vegetables like zucchini, red bell peppers, and spinach. Infused with the warm flavors of curry powder and cumin, and simmered in a light and zesty tomato-based sauce, this dish is both nutritious and satisfying. A drizzle of olive oil, fresh cilantro, and a splash of lemon juice lend a Mediterranean flair to this hearty yet healthy meal. Served over brown rice or quinoa, it’s a gluten-free, protein-packed option perfect for weeknight dinners or meal prep. Ready in just 45 minutes, this recipe is a wholesome addition to your Mediterranean diet-inspired menu!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large, diced onion
- 1 medium, sliced red bell pepper
- 1 medium, sliced zucchini
- 3 minced garlic cloves
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 14-ounce can crushed tomatoes
- 1 cup chicken broth
- 2 cups fresh spinach
- 0.25 cup, chopped fresh cilantro
- 1 tablespoon lemon juice
- 4 cups, cooked brown rice or quinoa
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Season the chicken breasts with salt and black pepper, then add them to the pan. Cook for 5-6 minutes on each side, until the chicken is browned and cooked through. Remove from the pan and set aside.
In the same pan, add the diced onion and sliced red bell pepper. Sauté for about 4 minutes until the onion is translucent.
Add the sliced zucchini and minced garlic to the pan. Sauté for another 2-3 minutes, until the zucchini is tender.
Stir in the curry powder and ground cumin, cooking for 1 minute until the spices are fragrant.
Pour in the crushed tomatoes and chicken broth. Bring to a simmer, scraping the bottom of the pan to release any browned bits.
Cut the cooked chicken into bite-sized pieces and return it to the pan.
Add the fresh spinach and stir, cooking for about 2 minutes until the spinach is wilted.
Remove the pan from heat and stir in the fresh cilantro and lemon juice. Adjust seasoning with more salt and pepper, if needed.
Serve hot over cooked brown rice or quinoa.
Nutrition Facts
Calories |
2233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 7291 mg | 317% | |
| Total Carbohydrate | 257.0 g | 93% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 41.4 g | ||
| Protein | 176.5 g | 353% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 398 mg | 31% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3672 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
