Sheet Pan Curry Chicken & Vegetables with Creamy Coconut Rice
Customer Favorite

Sheet Pan Curry Chicken & Vegetables

with Creamy Coconut Rice

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Baked chicken gets a vibrant lift from a coating of spicy yellow curry paste and cooling coconut milk. It’s complemented by sides of dressed cabbage and peppers—roasted on the same sheet pan as the chicken—and creamy jasmine rice cooked with more coconut milk.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Sheet Pan Curry Chicken & Vegetables with Creamy Coconut Rice
Title
time-saving
tips & techniques
How To: Safely Cut Round Vegetables
Jasmine Rice
How To: Hold a Chef's Knife
Cabbage
Sweet Pepper
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the chicken & vegetables:
1 Prepare the chicken & vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; large dice the leaves. Cut off and discard the stems of the peppers; remove and discard the cores, then quarter lengthwise. Place the prepared vegetables on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. In a large bowl, combine the curry paste, 1 tablespoon of olive oil, and 2 tablespoons of coconut milk (shaking the can before opening and reserving the remaining coconut milk). Whisk until smooth. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Add to the bowl of coconut milk-curry paste mixture; turn to thoroughly coat. Place the coated chicken on the other side of the sheet pan.

Bake the chicken & vegetables:
2 Bake the chicken & vegetables:

Bake the prepared chicken and vegetables 19 to 21 minutes, or until the chicken is cooked through and the vegetables are tender when pierced with a fork. Remove from the oven. Transfer the baked chicken to a cutting board.

Make the coconut rice:
3 Make the coconut rice:

While the chicken and vegetables bake, in a small saucepan, combine the rice, a big pinch of salt, and the remaining coconut milk; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 21 to 23 minutes, or until most of the coconut milk has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.

Dress the vegetables:
4 Dress the vegetables:

In a large bowl, combine the roasted vegetables and ponzu sauce. Season with salt and pepper to taste.

Slice the chicken & serve your dish:
5 Slice the chicken & serve your dish:

Slice the baked chicken crosswise. Serve the sliced chicken with the coconut rice and dressed vegetables. Enjoy!

Tips from Home Chefs

Get Plans

Sheet Pan Curry Chicken & Vegetables

Prepare the chicken & vegetables:
1 Prepare the chicken & vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; large dice the leaves. Cut off and discard the stems of the peppers; remove and discard the cores, then quarter lengthwise. Place the prepared vegetables on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. In a large bowl, combine the curry paste, 1 tablespoon of olive oil, and 2 tablespoons of coconut milk (shaking the can before opening and reserving the remaining coconut milk). Whisk until smooth. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Add to the bowl of coconut milk-curry paste mixture; turn to thoroughly coat. Place the coated chicken on the other side of the sheet pan.

2 Bake the chicken & vegetables:

Bake the prepared chicken and vegetables 19 to 21 minutes, or until the chicken is cooked through and the vegetables are tender when pierced with a fork. Remove from the oven. Transfer the baked chicken to a cutting board.

Bake the chicken & vegetables:
Make the coconut rice:
3 Make the coconut rice:

While the chicken and vegetables bake, in a small saucepan, combine the rice, a big pinch of salt, and the remaining coconut milk; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 21 to 23 minutes, or until most of the coconut milk has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.

4 Dress the vegetables:

In a large bowl, combine the roasted vegetables and ponzu sauce. Season with salt and pepper to taste.

Dress the vegetables:
Slice the chicken & serve your dish:
5 Slice the chicken & serve your dish:

Slice the baked chicken crosswise. Serve the sliced chicken with the coconut rice and dressed vegetables. Enjoy!

Browse Steps
1 of 5