Rating: 2.5 stars
6 Ratings
  • 1 star values: 3
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1

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

Laura Martin
Recipe by Cooking Light April 2007

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

278 calories; calories from fat 27%; fat 8.4g; saturated fat 5.9g; mono fat 0.8g; poly fat 0.6g; protein 41.7g; carbohydrates 8.4g; fiber 2.3g; cholesterol 99mg; iron 2.8mg; sodium 523mg; calcium 57mg.
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