Chicken Baked In Coconut-Curry Sauce Recipe

Name: Chicken Baked In Coconut-Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup coconut milk; 1/4 cup fat-free, less-sodium chicken broth; 2 teaspoons minced garlic; 1 to 1 1/2 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

Servings: persons

1/2 cup coconut milk
1/4 cup fat-free, less-sodium chicken broth
2 teaspoons minced garlic
1 to 1 1/2 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

1
Preheat oven to 425u00b0.
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-inch) 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 425u00b0 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.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup coconut milk, 1/4 cup fat-free, less-sodium chicken broth, 2 teaspoons minced garlic, 1 to 1 1/2 teaspoons red curry paste, and more.

Yes, Chicken Baked In Coconut-Curry Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Baked In Coconut-Curry Sauce

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