30-minute Chicken and Vegetable Curry

  • Preparation 15 MIN
    Cooking 15 MIN
  • Servings 4


Sheet Pan



Sheet Pan

  1. With the rack in the highest position, preheat the oven’s broiler.
  2. In a small bowl, combine the oil, maple syrup and curry. Set aside.
  3. 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.
  4. Bake for 15 minutes or until the chicken is cooked through and the vegetables are al dente.


  1. Meanwhile, in a small saucepan, combine the broth and pesto. Bring to a boil. Remove from the heat and add the couscous. Cover and let rest for 5 minutes. Fluff the couscous with a fork. Season with salt and pepper.
  2. Serve the couscous with the chicken, vegetables and a lime wedge.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 30% less sodium commercial broth

Content % Daily Value
Calories 480  
Total Fat 11 g  
Saturated Fat 2 g  
Sodium (salt) 400 mg  
Carbohydrates 68 g  
Fibre 6 g  
Protein 27 g