Sunshine Chicken
Marie Marino
Flavorful, healthy one skillet dish that is so easy to make! Serve over rice with a side of toasted naan bread.
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Course Main Course
Cuisine Indian
- 2 cups cooked chicken breast I use smoked, bbq or lemon pepper rotisserie chicken breast
- 1-2 large sweet potatoes peeled and cubed
- 1 tablespoon olive oil
- 1 large shallot chopped fine
- 1 red bell pepper chopped
- 1 can unsweetened coconute milk
- 1 jar Thai Kitchen red curry paste
- 1/2 cup cilantro chopped
- zest of one lime
- cooked basmati rice for serving
- chopped green onions, chopped baby cucumbers, chopped cilantro, sour cream or yogurt for topping
If desired, pre cook diced sweet potatoes:Season lightly with garlic salt and pepper and drizzle with olive oil. Bake in a 375° oven for about 10 minutes until almost done but still firm. They will continue cooking in skillet. In a medium sized skillet over medium heat, heat up olive oil and add the red bell pepper. Season lightly with salt and pepper and cook a couple of minutes. Then add shallot and cook a minute or so longer.
Add the chicken, can of coconut milk, and jar of curry paste. Stir and let heat up over medium heat for a few minutes. This is when I start cooking my rice to serve the Sunshine Chicken over. Once you get your rice in the oven, add sweet potatoes to the skillet, turn heat down to low and gently stir.
Simmer together for another 10 minutes or so until hot and bubbly. Stir in the lime zest and cilantro and combine well.
Top with chopped baby cucumbers, green onions, additional cilantro, lime juice and sour cream or yogurt. Enjoy!
Keyword curry, healthy, rice bowl, skillet dish