Chicken Baked in Coconut-Curry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The rich coconut milk, hot curry paste, and garlic create a sauce that keeps the chicken moist. Serve over basmati rice. 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 |
Directions:
1. Preheat oven to 425°.
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 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.
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