Chicken Baked in Coconut-Curry Sauce

The rich coconut milk, hot curry paste, and garlic create a sauce that keeps the chicken moist. Serve over basmati rice.

Chicken Baked in Coconut-Curry Sauce
Chicken Baked in Coconut-Curry Sauce

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup coconut milk

  • 1/4

    cup fat-free, less-sodium chicken broth

  • 2

    teaspoons minced garlic

  • 1 - 1.5

    teaspoons red curry paste

  • 4

    (6-ounce) skinless, boneless chicken breast halves

  • 3/4

    teaspoon kosher salt

  • 1/2

    teaspoon freshly ground black pepper

  • 2

    medium zucchini, halved lengthwise and thinly sliced (about 2 cups)

  • 1

    cup thinly sliced yellow squash (about 2 small)

  • 1

    cup, 1/4-inch-thick red bell pepper strips (about 1 large)

  • 1/2

    cup diagonally cut green onions

  • 4

    teaspoons chopped fresh cilantro

  • 4

    lime wedges

Directions

1 - Preheat oven to 425 degrees 2 - Combine first 4 ingredients in a medium bowl; stir with a whisk 3 - Place chicken breast halves between 2 sheets of heavy-duty plastic wrap; pound each piece to an even thickness using a meat mallet or small heavy skillet. Sprinkle salt and pepper evenly over both sides of chicken. 4 = Fold 4 (16 x 12) sheets of heavy-duty aluminum foil in half crosswise. Open foil; layer 1/2 cup zucchini, 1/4 cup squash, 1/4 cup bell pepper, 2 tablespoons green onions, and 1 chicken breast half on half of each foil sheet. Spoon 3 tablespoons of coconut milk mixture over each serving. Fold foil over chicken and vegetables; tightly seal edges. 5 - Place packets on a baking sheet. Bake at 425" for 22 minutes. Remove from oven; let stand 5 minutes. Place on plates. Unfold packets carefully, and sprinkle each serving with 1 teaspoon cilantro. Garnish with lime wedges. Serve immediately. Yield: 4 servings (serving size: 1 packet and 1 lime wedges).

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