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Curry Baked Chicken, Greens, and Coconut Quinoa

by Livestrong_Recipes  |  Nov 14, 2018

Curry Baked Chicken, Greens, and Coconut Quinoa
Photo Credit: MSPhotographic/ Adobe Stock
  1. PREP
  2. 12 m
  • COOK
  • 40 m
  • 52 m

This has it all — natural goodness, textural interest, nutritional balance and distinctive flavors. Your palate will be impressed. In fact, you’ll want to practically lick the plate clean!



  • 2 1/2 cups Fresh Baby Spinach
  • 1/3 cup Low Sodium Organic Chicken Broth
  • 1/4 cup Organic Unsweetened Coconut Milk
  • 1/2 tsp Mild Curry Powder
  • 1/8 tsp Madras Curry Powder
  • 1/4 tsp sea salt
  • 4 oz Organic Boneless Skinless Chicken Thighs
  • 1/4 cup Organic Quinoa
  • 2 tbsp fresh cilantro
  • 2 tsp Sliced Almonds


1 Preheat the oven to 400°F. Add the spinach to a 1-quart baking dish or 8-inch square baking pan.
2 In a medium bowl, stir together the broth, coconut milk, curry powder, and 1/8 teaspoon of the salt. Add the chicken and toss to coat. Transfer the chicken to a small bowl.
3 Stir the quinoa into the broth mixture. Evenly pour the quinoa and broth mixture over the spinach in the baking dish. Sprinkle the chicken with the remaining 1/8 teaspoon each of curry powder and salt, and nestle the chicken on top of the spinach and quinoa.
4 Cover the dish with foil. Bake for 30 minutes. Remove foil. Slightly stir the quinoa-spinach mixture and bake uncovered until liquid is absorbed, about 10 minutes more. Adjust seasoning.
5 Transfer to a platter and top with the cilantro and almonds.