Chicken Baked in Coconut-Curry Sauce


3/4 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
lime wedges


  1. Preheat oven to 425 degrees
  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 (16x12 inch) sheets of heavy duty aluminum foil in half crosswise. Open foil; layer ½ cup zucchini, ¼ cup bell pepper, 2 tablespoons green onions, and 1 chicken breast half on half of each foil sheet.
  5. Spoon 3 tablespoons of coconut milk mixture over each serving.
  6. Fold foil over chicken and vegetables; tightly seal edges.
  7. Place packets on a baking sheet.
  8. Bake at 425 degrees for 22 minutes. Remove from oven; let stand 5 minutes.
  9. Place on plates. Unfold packets carefully, and sprinkle each serving with 1 teaspoon cilantro.
  10. Garnish with lime wedges.
  11. Serve immediately. Yield: 4 servings (serving size: 1 packet and 1 lime wedge.

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