If you’re craving a comforting, flavorful curry that’s quick, healthy, and perfect for meal prep, this One-Pot Chicken, Sweet Potato & Zucchini Curry hits all the marks. Tender chicken, sweet potatoes, zucchini, and spinach come together in a creamy coconut curry sauce that’s packed with flavor but balanced in macros.
With 296 calories per serving, 34.8g protein, 27.2g carbs, 5.3g fat, and 4.5g fiber, it’s a high-protein, fiber-rich meal that will keep you full and satisfied.
💛 Why You’ll Love It
- One-pot convenience: Minimal cleanup and easy to prep for the week.
- Balanced nutrition: High protein and fiber to keep you full and energized.
- Gluten and Dairy Free
- Flavorful & cozy: Creamy coconut milk, curry spices, and optional finishing touches like lime and cilantro make it feel indulgent.
Here are the Main Ingredients you will Need:
Step-by-Step Instructions
Heat olive oil in a extra large pan over medium heat. Add the onion, garlic, and ginger. Cook 2–3 minutes until softened.
Add the diced chicken and cook 5–6 minutes until lightly browned on all sides; season with salt and pepper.
Sprinkle in the curry powder and stir to coat the chicken and aromatics evenly. Add tomato paste.
Add the sweet potato, coconut milk, and broth. Stir and bring to a simmer. Cover and cook 5-8 minutes, stirring occasionally, until the sweet potatoes begin to soften.
Add the diced zucchini, cover again, and continue simmering 5-7 minutes, stirring occasionally, until chicken and sweet potatoes are tender.
Stir in the spinach one handful at a time and cook for 1–2 minutes until wilted. Season with additional salt and pepper to taste
Add a squeeze of lime juice, chili flakes, or chopped cilantro just before serving.
Recipe Notes and Modifications:
- Add bell peppers, cauliflower, carrots, green beans, or peas to boost fiber and volume. Macros will differ.
- Spice level: Increase curry powder, add chili flakes, or a dash of cayenne for a spicier curry.
- Meal prep: Keeps well in airtight containers in the fridge for up to 4 days; reheat gently on stovetop or microwave.
Other Recipes you May Enjoy:
This One-Pot Chicken, Sweet Potato & Zucchini Curry proves that healthy eating can be flavorful, convenient, and satisfying. With tender chicken, nutrient-packed veggies, and a creamy, spiced sauce, it’s a perfect weeknight dinner or meal-prep option. Full of protein and fiber, it keeps you full, nourished, and cozy — all in one pot with minimal cleanup.
If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations and thank you for trying them!
One-Pot Chicken, Sweet Potato & Zucchini Curry
8
Servings15
minutes25
minutes296
kcal380 grams
40
minutesTo track this recipe on My Fitness Pal, search “TBB-Chicken, Sweet Potato and Zucchini Curry”
Please note, if you modify serving size using the blog program, only the first measurement serving size will change, not the second measurement in brackets (typically cups/tbsp).
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Ingredients
1100 g uncooked chicken breast, diced (about 4 large)
900 g sweet potato, peeled and diced (≈ 5.5 cups)
550 g zucchini, diced (≈ 3½ cups)
160 g onion, diced (≈ 1 cup)
2 –3 cloves garlic, minced
1 tbsp fresh ginger, grated
2.5 tbsp Curry powder
400 mL light coconut milk (1.75 cup)
250 mL chicken broth (1 cup)
120 g fresh spinach (about 4 cups)
1 tsp olive oil
1 -2Tbsp Tomato paste
Salt & pepper, to taste
Optional: chopped cilantro, chili flakes, lime juice
Directions
- Heat olive oil in a extra large pan over medium heat. Add the onion, garlic, and ginger. Cook 2–3 minutes until softened.
- Add the diced chicken and cook 5–6 minutes until lightly browned on all sides; season with salt and pepper.
- Sprinkle in the curry powder and stir to coat the chicken and aromatics evenly. Add tomato paste.
- Add the sweet potato, coconut milk, and broth. Stir and bring to a simmer. Cover and cook 5-8 minutes, stirring occasionally, until the sweet potatoes begin to soften.
- Add the diced zucchini, cover again, and continue simmering 5-7 minutes, stirring occasionally, until chicken and sweet potatoes are tender.
- Stir in the spinach one handful at a time and cook for 1–2 minutes until wilted. Season with additional salt and pepper to taste
- Add a squeeze of lime juice, chili flakes, or chopped cilantro just before serving.
Recipe Notes & Modifications
- Add bell peppers, cauliflower, carrots, green beans, or peas to boost fiber and volume. Macros will differ.
- Spice level: Increase curry powder, add chili flakes, or a dash of cayenne for a spicier curry.
- Meal prep: Keeps well in airtight containers in the fridge for up to 4 days; reheat gently on stovetop or microwave.
Nutrition Facts
- Serving Size: 380g
- Total number of serves: 8
- Calories: 296kcal
- Fat: 5.3g
- Carbohydrates: 27.2g
- Fiber: 4.5g
- Protein: 34.8g
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