CHICKEN, SWEET POTATO AND CAULIFLOWER VINDALOO

Chicken, Sweet Potato and Cauliflower Vindaloo image

Provided by Pamela Dapice

Time 45m

Number Of Ingredients 12

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2 Tbsp vegetable oil
1 lb boneless, skinless chicken breasts
1/2 tsp salt
1 lb sweet potatoes, peeled and cut into 1/2-inch cubes
1 large onion, chopped
1 medium cauliflower, cut into florets
2 tsp curry powder
1/2 tsp cayenne pepper
1 can(s) 14.5 oz. reduced-sodium chicken broth
1 can(s) 14.5 oz. diced tomatoes
1 c mint, coarsely chopped
2 c cooked quinoa

Steps:

1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 teaspoon of the salt. Cook for 7 to 8 minutes. Remove to a plate.
2. Add remaining tablespoon of oil, sweet potatoes and onion to skillet and stir-fry for 5 minutes. Add cauliflower and cook 3 minutes. Stir in curry powder, cayenne and the remaining 1/4 teaspoon salt; cook 1 minute. Add broth and tomatoes; cook 5 minutes, covered, stirring occasionally.
3. Add chicken and heat through. Stir in mint and serve over cooked quinoa.