Curry-Spiced Chicken Grain Bowls with Creamy Lemon Sauce

These curry-spiced chicken grain bowls are a quick and satisfying dinner option that comes together in just 25 minutes. Golden curry-seasoned chicken cutlets are paired with tender microwavable grains and wilted spinach, all topped with a creamy lemon sauce made from sour cream and yogurt. Fresh cilantro adds a bright finish.

This bowl is perfect for busy weeknights when you want something flavorful but don’t have much time. The tangy sauce complements the warm spices beautifully, making every bite delicious. Serve with lemon wedges on the side for an extra burst of citrus.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Zest and quarter the lemon. Roughly chop the spinach and cilantro. Pat the chicken cutlets dry with paper towels; season all over with half the curry powder, salt and pepper.
2. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 5-7 minutes per side. If the chicken browns too quickly, reduce heat to medium and cover. In the last minute of cooking, reduce heat to medium; stir in the chicken stock concentrate and 1 tablespoon butter until melted and combined. Spoon the butter mixture over the chicken to coat. Transfer the chicken to a cutting board to rest.
3. While the chicken cooks, in a small bowl, combine the sour cream, yogurt, ¼ teaspoon remaining curry powder, a squeeze of lemon juice and a pinch of lemon zest. Season with salt. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
4. In a large microwave-safe bowl, combine the spinach, grain blend, a drizzle of olive oil, a pinch of salt and pepper. Cover with plastic wrap and microwave until the spinach has wilted and the grains are tender, 2-3 minutes. Stir in a squeeze of lemon juice; taste and season with additional salt and pepper if desired. Thinly slice the chicken crosswise. Divide the loaded grains between shallow bowls; top with the chicken. Drizzle the chicken with the sauce and garnish with cilantro. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different grain instead of the microwavable grain blend?

Yes, you can substitute with cooked quinoa, rice or any grain you prefer. Adjust the cooking time accordingly.

How can I make this dish dairy-free?

Use dairy-free sour cream and yogurt alternatives and substitute butter with a plant-based option or additional olive oil.

Can I prepare the sauce ahead of time?

Yes, the sauce can be made up to a day in advance and stored in the refrigerator. Stir well before using.