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Chicken Baked in Coconut-Curry Sauce

Chicken Baked in Coconut-Curry Sauce

The rich coconut milk, hot curry paste, and garlic create a sauce that keeps the chicken moist. Serve over basmati rice.

Cooking Light APRIL 2007

  • Yield: 4 servings (serving size: 1 packet and 1 lime wedge)

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

Preparation

Preheat oven to 425°.

Combine first 4 ingredients in a medium bowl; stir with a whisk.

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.

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.

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.

Nutritional Information

Amount per serving
  • Calories: 278
  • Calories from fat: 27%
  • Fat: 8.4g
  • Saturated fat: 5.9g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 41.7g
  • Carbohydrate: 8.4g
  • Fiber: 2.3g
  • Cholesterol: 99mg
  • Iron: 2.8mg
  • Sodium: 523mg
  • Calcium: 57mg
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Chicken Baked in Coconut-Curry Sauce recipe

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