Recipe

A A A

• 1/2 cup coconut milk
• 1/4 cup chicken broth
• 2 tsp minced garlic
• 1 -1 1/2 tsp red curry paste
• 4 (6 oz) boneless skinless chicken breast halves
• 3/4 tsp kosher salt
• 1/2 tsp fresh ground black pepper
• 2 medium zucchini , halved lengthwise and thinly sliced (2 cups)
• 1 cup yellow squash, thinly sliced
• 1 large red bell pepper , cut into thin strips
• 1/2 cup diagonally cut green onion
• 4 tsp fresh cilantro (chopped ) (optional)
• 4 lime wedges

• 1 Preheat oven to 425.
• 2 Combine first four ingredients and whisk in medium bowl.
• 3 Place chicken breasts between heavy duty plastic wrap and pound to even thickness, sprinkle salt and pepper evenly over both sides of chicken.
• 4 Fold 4 (16X12 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 onion and 1 chicken breast half on each foil sheet. Spoon 3 tablespoons coconut milk mixture over each seving. Fold foil over chicken and vegetables; tightly seal edges.
• 5 Place packets on baking sheet, bake 22 minutes. Remove from oven; let stand 5 minutes.
• 6 Place on plates and carefully unfold. Sprinkle each with 1 teaspoon cilantro, if desired. Garnish with lime wedges. Serve immediately over rice.