One-Pan Baked Curry Chicken Skewers with Spiced Rice and Fresh Chopped Salad
One-Pan Baked Curry Chicken Skewers with Spiced Rice and Fresh Chopped Salad
Ingredients
For the Chicken Skewers
- 2 pounds boneless chicken thighs and breasts, cut into 1 1/2-inch chunks
- 2 tablespoons olive oil
- 2 teaspoons curry powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon turmeric
- 6 wooden skewers
For the Spiced Rice
- 1 yellow onion, chopped
- 1 carrot, grated
- 2 cups basmati rice, rinsed thoroughly
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon turmeric
- 3 1/2 cups water
For the Fresh Chopped Salad
- 1 pint cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat your oven to 400°F. Ensure you have a 9x13 inch baking dish ready.
⏱️ 15 min•🌡️ 400
- 2
In a large mixing bowl, combine the chicken chunks with 2 tablespoons of olive oil, 2 teaspoons of curry powder, 1 teaspoon of black pepper, 1 teaspoon of salt, and 1 teaspoon of turmeric. Mix thoroughly until all chicken pieces are evenly coated.
⏱️ 5 min
- 3
Cover the bowl with plastic wrap or a lid and set aside to marinate while you prepare the rice and salad. If time allows, marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
⏱️ 10 min
- 4
In the 9x13 inch baking dish, add the chopped yellow onion, grated carrot, and thoroughly rinsed basmati rice. Drizzle with 1 tablespoon of olive oil, then season with 1 tablespoon of curry powder, 1/2 teaspoon of black pepper, 1 teaspoon of salt, and 1 teaspoon of turmeric. Pour in the 3 1/2 cups of water. Mix all ingredients in the baking dish well to combine.
⏱️ 10 min
- 5
Thread the marinated chicken chunks onto the wooden skewers, aiming for about 7 pieces per skewer. You should have 6 skewers in total. Ensure the chicken pieces are relatively uniform in size for even cooking.
⏱️ 5 min
- 6
Carefully arrange the chicken skewers on top of the rice mixture in the baking dish. The ends of the skewers should rest on the edges of the pan, suspending the chicken above the rice so that the juices drip down into the rice as it cooks.
⏱️ 2 min
- 7
Cover the baking dish first with a sheet of parchment paper, then tightly seal it with aluminum foil. This helps to steam the rice and chicken. Place the covered dish into the preheated oven and bake for 30 minutes.
⏱️ 30 min•🌡️ 400
- 8
While the chicken and rice are baking, prepare the fresh chopped salad. In a medium bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, thinly sliced red onion, and chopped fresh parsley. In a small separate bowl, whisk together the lemon juice, 2 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Pour the dressing over the salad and toss gently to coat. Set aside.
⏱️ 10 min
- 9
After 30 minutes, carefully remove the baking dish from the oven. Remove and discard the aluminum foil and parchment paper. Return the uncovered dish to the oven and broil for an additional 10 minutes, or until the chicken skewers are beautifully browned and slightly crispy, and the rice has absorbed all the liquid.
⏱️ 10 min•🌡️ 400
- 10
Remove the dish from the oven. Let it rest for 5 minutes before serving. Fluff the spiced rice with a fork and serve immediately with the chicken skewers and a generous portion of the fresh chopped salad on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Baked Curry Chicken Skewers with Spiced Rice and Fresh Chopped Salad
Ingredients
For the Chicken Skewers
- 2 pounds boneless chicken thighs and breasts, cut into 1 1/2-inch chunks
- 2 tablespoons olive oil
- 2 teaspoons curry powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon turmeric
- 6 wooden skewers
For the Spiced Rice
- 1 yellow onion, chopped
- 1 carrot, grated
- 2 cups basmati rice, rinsed thoroughly
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon turmeric
- 3 1/2 cups water
For the Fresh Chopped Salad
- 1 pint cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat your oven to 400°F. Ensure you have a 9x13 inch baking dish ready.
⏱️ 15 min•🌡️ 400 - 2
In a large mixing bowl, combine the chicken chunks with 2 tablespoons of olive oil, 2 teaspoons of curry powder, 1 teaspoon of black pepper, 1 teaspoon of salt, and 1 teaspoon of turmeric. Mix thoroughly until all chicken pieces are evenly coated.
⏱️ 5 min - 3
Cover the bowl with plastic wrap or a lid and set aside to marinate while you prepare the rice and salad. If time allows, marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
⏱️ 10 min - 4
In the 9x13 inch baking dish, add the chopped yellow onion, grated carrot, and thoroughly rinsed basmati rice. Drizzle with 1 tablespoon of olive oil, then season with 1 tablespoon of curry powder, 1/2 teaspoon of black pepper, 1 teaspoon of salt, and 1 teaspoon of turmeric. Pour in the 3 1/2 cups of water. Mix all ingredients in the baking dish well to combine.
⏱️ 10 min - 5
Thread the marinated chicken chunks onto the wooden skewers, aiming for about 7 pieces per skewer. You should have 6 skewers in total. Ensure the chicken pieces are relatively uniform in size for even cooking.
⏱️ 5 min - 6
Carefully arrange the chicken skewers on top of the rice mixture in the baking dish. The ends of the skewers should rest on the edges of the pan, suspending the chicken above the rice so that the juices drip down into the rice as it cooks.
⏱️ 2 min - 7
Cover the baking dish first with a sheet of parchment paper, then tightly seal it with aluminum foil. This helps to steam the rice and chicken. Place the covered dish into the preheated oven and bake for 30 minutes.
⏱️ 30 min•🌡️ 400 - 8
While the chicken and rice are baking, prepare the fresh chopped salad. In a medium bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, thinly sliced red onion, and chopped fresh parsley. In a small separate bowl, whisk together the lemon juice, 2 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Pour the dressing over the salad and toss gently to coat. Set aside.
⏱️ 10 min - 9
After 30 minutes, carefully remove the baking dish from the oven. Remove and discard the aluminum foil and parchment paper. Return the uncovered dish to the oven and broil for an additional 10 minutes, or until the chicken skewers are beautifully browned and slightly crispy, and the rice has absorbed all the liquid.
⏱️ 10 min•🌡️ 400 - 10
Remove the dish from the oven. Let it rest for 5 minutes before serving. Fluff the spiced rice with a fork and serve immediately with the chicken skewers and a generous portion of the fresh chopped salad on the side.
⏱️ 5 min