Kaori's Chicken & Potato Curry Bake

• 1 1/2 lb boneless skinless chicken thighs, trimmed of visible fat
• 1 lb carrots
• 1 lb potatoes
• 8oz green beans

Chicken Marinade

• 2/3 tsp salt
• 1 Tbsp soy sauce
• 1 Tbsp garlic, minced
• 1 Tbsp grated ginger
• 1 Tbsp curry powder
• 1 Tbsp olive oil

Vegetable Coating

• 1 Tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 Tbsp curry powder

(NOTE: seasoning amounts for vegetable coating is an estimate, adjust as needed)

Slice chicken into 1/4" thick slices across the grain. Pat the chicken slices dry. Combine the marinade ingredients in a large ziploc bag with the chicken slices, and toss to coat. Let marinate in the fridge for 2-3 hours, turning once or twice if possible.

When chicken is done marinating, Preheat oven to 410 F. Chop the potatoes and carrots into slices about 1/4" thick. Trim the green beans. Combine the ingredients of the vegetable coating together. Toss the vegetables in the coating mixture.

Bake the vegetables in a shallow baking dish for about 40 minutes until the potatoes and carrots are tender.

Meanwhile, heat a griddle or skillet over medium heat and grill the chicken slices. When the vegetables are done, mix the chicken slices in with the vegetables.

Makes 6 servings, 8 WW PointsPlus each.