Coconut Curry Chicken Sheet‑Pan Power Bowl

This sheet‑pan meal brings the bright, aromatic flavors of coconut curry straight to your table in under 30 minutes. Tender chicken thighs mingle with fresh spinach, onion, and bell pepper, creating a vibrant, protein‑dense dinner that’s as simple to cook as it is to clean up. Let the fragrant sauce melt into every bite, delivering a satisfying taste of comfort food with a hint of exotic spice.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 boneless, skin‑less chicken thighs (about 800 g), cut into bite‑sized pieces
• 2 cups fresh spinach, roughly chopped
• 1 medium red onion, thinly sliced
• 1 red bell pepper, julienned (optional)
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp coconut milk (full‑fat)
• 2 tbsp Thai red or mango curry paste
• 2 tbsp coconut oil
• ½ cup low‑fat chicken broth
• Salt & pepper, to taste
• Fresh cilantro, chopped (for garnish)
• ½ tsp lime zest (optional)

Instructions

1. Preheat oven to 425 °F (220 °C) and line a large sheet pan with parchment paper.
2. In a small bowl whisk together coconut milk and curry paste until smooth; season with a pinch of salt and pepper.
3. Pat chicken pieces dry, drizzle with coconut oil, then toss with the curry‑coconut mixture until each piece is evenly coated.
4. Spread the seasoned chicken across the prepared sheet pan. Layer the sliced onion, bell pepper, and chopped spinach around and over the chicken.
5. Bake for 18–20 minutes, or until the chicken is cooked through and the edges are crisp and slightly caramelized.
6. While the chicken bakes, gently warm the chicken broth in a small saucepan; add any spinach that may have browned during baking and wilt it for 1–2 minutes.
7. Remove the sheet pan from the oven. Let the chicken rest for 2 minutes to keep it juicy.
8. Transfer the cooked spinach‑broth mixture into a small serving bowl and spoon it over the chicken and vegetables on the pan.
9. Sprinkle fresh cilantro and lime zest over the top for a bright finish.
10. Serve immediately—pair with a side of steamed jasmine rice or cauliflower rice for a complete meal.

Chef's Note

For an extra burst of color, toss a handful of peas or cherry tomatoes in the last 5 minutes of baking—they’ll pop with flavor and give the dish a playful touch.

Make-Ahead Tips

Store cooked chicken and vegetables separately in airtight containers in the refrigerator for up to 2 days; reheat on a skillet or in the microwave and combine with a splash of fresh coconut milk before serving.

Substitutions

Swap chicken for boneless, skin‑less turkey breast or extra‑firm tofu for a vegetarian take. Use cauliflower rice or quinoa as a low‑carb side.