Zutaten für Chicken Baked In Foil In Coconut Curry Sauce
- 1 cup coconut milk
- Chicken Broth
- Garlic
- Red Curry Paste
- Boneless Skinless Chicken Breast Halves
- Kosher Salt
- Fresh Ground Black Pepper
- 1 cup zucchini, sliced
- Yellow Squash
- Red Bell Pepper
- 4 tablespoons green onions, chopped
- Fresh Cilantro
- Lime wedges, for garnish
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Zubereitung von Chicken Baked In Foil In Coconut Curry Sauce
- Preheat oven to 425°F (220°C).
- In a medium bowl, whisk together 1 cup coconut milk, 2 tablespoons curry powder, 1 tablespoon soy sauce, and 1 teaspoon lime juice.
- Place 2 boneless, skinless chicken breasts (about 6 oz each) between sheets of heavy-duty plastic wrap. Gently pound each breast to an even 1/2-inch thickness. Season both sides with salt and pepper.
- Cut 4 large sheets of heavy-duty aluminum foil in half crosswise (8 sheets total).
- On each foil sheet, layer 1/2 cup zucchini (sliced), 1/4 cup yellow squash (sliced), 1/4 cup bell pepper (sliced), and 2 tablespoons green onions.
- Place one chicken breast half on top of the vegetables on each foil sheet.
- Spoon 3 tablespoons of the coconut milk mixture over each chicken breast.
- Fold the foil over the chicken and vegetables to create a sealed packet. Crimp the edges tightly to prevent leakage.
- Place the foil packets on a baking sheet. Bake for 22 minutes.
- Remove from oven and let stand for 5 minutes.
- Carefully open the foil packets. Be cautious of steam!
- Serve immediately over basmati rice. Garnish with 1 teaspoon of fresh cilantro and a lime wedge per serving, if desired.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
98g
Fat
34g
Carbs
9g
