Chicken Baked in Coconut-Curry Sauce

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

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/2

    cup coconut milk

  • 1/4

    cup fat-free, less-sodium chicken broth

  • 2

    tsp minced garlic

  • 1 to 1-1/2

    tsp red curry paste

  • 4

    6oz skinless, boneless chicken breast halves

  • 3/4

    tsp kosher salt

  • 1/2

    tsp freshly ground black pepper

  • 2

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

  • 1

    cup thinly sliced yellow squash (about 2 small)

  • 1

    cup 1/4" thick red bell pepper strips (about 1 lg)

  • 1/2

    cup diagonally cut green onions

  • 4

    tsp chopped fresh cilantro

  • 4

    lime wedges

Directions

Preheat oven to 425 deg. Combine first 4 ingredients in a medium bowl; stir with a whisk. Pound chicken breast to even thickness. Sprinkle salt and pepper evenly over both sides of chicken. Fold 4 (16x12") sheets of heavy duty aluminum foil in half crosswise. Open foil; layer 1/2 cup zucchini, 1/4 cup squash, 1/2 cup bell pepper, 2 Tbsp green onions, and 1 chicken breast half on half of each foil sheet. Spoon 3 Tbsp of coconut milk mixture over each serving. Fold foil over chicken and vegetables; tightly seal edges. Place packets on a baking sheet. Bake at 425 deg for 22 min. Remove from oven; let stand 5 min. Place on plates. Unfold packets carefully, and sprinkle each serving with 1 tsp cilantro. Garnish with lime wedge.

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