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.

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

Calories:

278 (27% from fat)

Fat:

8.4g (sat 5.9g,mono 0.8g,poly 0.6g)

Protein:

41.7g

Carbohydrate:

8.4g

Fiber:

2.3g

Cholesterol:

99mg

Iron:

2.8mg

Sodium:

523mg

Calcium:

57mg