Winner, winner chicken dinner! I have your new favorite weeknight dinner right here. It’s quick, flavorful and fancy enough to make for company. I didn’t make it for company, but I’ve been happily eating it all week for lunch on a pile of greens or for dinner with a scoop of brown rice. It’s seriously that good!
The secret ingredient is Thai red curry paste. It’s one of my very favorite ingredients and I tend to stir it, smear it and spread it on everything. It’s an intensely flavored paste made with a combination of red chilies, coriander, lemon grass, garlic and shallots. The best part is that even though it’s super flavorful, it’s really not very spicy giving it 5 stars from both the mild eaters and spice lovers.
Your new favorite chicken recipe can be whipped up in about 30 minutes, but if you have a minute to plan ahead, you can throw the bag of chicken and curry paste mixture in the fridge to marinate while you’re at work for an even more flavorful meal.
Roasted Red Curry Chicken with Chickpeas and Tomatoes
A quick and easy dinner of roasted red curry chicken topped with chickpeas and tomatoes. The perfect weeknight dinner that’s fancy enough for company!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4 Servings 1x
- Category: Dinner
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves finely chopped
- 2 tablespoons red curry paste (I used Thai Kitchen)
- 4 chicken breast halves
- 1 can (15 oz) chickpeas (garbanzo beans), rinsed and drained
- 1 package (12 oz) cherry tomatoes
- 1/2 cup chopped fresh parsley
- Sea salt and freshly ground pepper, if desired
Instructions
- Heat oven to 450°. Mix the olive oil, garlic and red curry paste in medium bowl. Place chicken in a gallon zip top bag. Add half of the olive oil mixture to the chicken, seal the top of the bag and shake to coat the chicken.
- Place the chicken on a 15x10x1-inch pan. Add the chickpeas and tomatoes to the remaining olive oil mixture; toss to coat. Pour mixture around the chicken on the pan. Sprinkle generously with salt and pepper.
- Roast the chicken and veggies 15 to 20 minutes or until the chicken is cooked through and juice of chicken is clear when center of thickest part is cut. Sprinkle with parsley. Transfer chicken to serving platter and top with tomato and bean mixture.
Nutrition
- Serving Size: 1 Serving
- Calories: 348
- Sugar: 3g
- Sodium: 469mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 68mg
What’s your favorite way to use curry paste?
Thai Red Chicken Curry from Real Simple
Easy Homemade Red Curry Paste from The Wanderlust Kitchen
