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Chicken Baked in Coconut-Curry Sauce

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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

Details

Servings 4

Preparation

Step 1

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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