Ingredientes para Baked Curry Chicken With A Side Of Coconut Rice
- 1.5 lbs boneless, skinless chicken breasts
- 2 tablespoons butter
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 teaspoon dry mustard
- 2 cloves minced garlic
- 1 tablespoon lemon juice
- 1 tablespoon curry powder
- 1 1/2 teaspoons salt
- 1 can (13.5 oz) coconut milk
- 1 cup water
- 1 cup long-grain white rice
- 1 tablespoon grated fresh ginger
- 1/4 cup toasted coconut flakes
- cooking spray
- 1 (14.5 oz) can green beans
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Cómo preparar Baked Curry Chicken With A Side Of Coconut Rice
- Preheat oven to 375°F (190°C). Grease a 9x9 inch baking pan with cooking spray.
- Arrange 1.5 lbs boneless, skinless chicken breasts in a single layer in the prepared pan.
- In a small saucepan, melt 2 tablespoons butter over medium heat.
- Whisk in 2 tablespoons honey, 1 tablespoon Dijon mustard, 1 teaspoon dry mustard, 2 cloves minced garlic, 1 tablespoon lemon juice, 1 tablespoon curry powder, and 1 teaspoon salt until smooth.
- Pour approximately 2/3 of the sauce over the chicken breasts.
- Cover the pan with aluminum foil and bake for 10 minutes.
- Uncover, baste with remaining sauce, and continue baking uncovered, basting occasionally, for 15-20 minutes, or until the chicken is cooked through and the juices run clear.
- While the chicken bakes, prepare the coconut rice: In a medium saucepan, combine 1 can (13.5 oz) coconut milk, 1 cup water, 1 cup long-grain white rice, 1 tablespoon grated fresh ginger, and 1/2 teaspoon salt.
- Bring the rice mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the liquid is absorbed and the rice is tender.
- During the last few minutes of cooking, stir in 1/4 cup toasted coconut flakes.
- While the rice cooks, steam or sauté 1 (14.5 oz) can green beans until tender-crisp.
- Serve the baked curry chicken over a bed of coconut rice, topped with green beans. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
104g
Fat
72g
Carbs
16g
