Oven-Ready Chili Coconut Curry Chicken
with Carrot-Speckled Rice (trays included)
Oven-Ready Chili Coconut Curry Chicken
Tender chicken bakes in a fragrant chili coconut curry, served over carrot-speckled rice for a cozy, flavorful dinner with minimal prep and easy cleanup.
Ingredients
For 2 servings
- 10 ounce Chicken Breast Strips
- 1 unit Chicken Stock Concentrate
- ¼ ounce Cilantro
- 5.07 ounce Coconut Milk
- 1 tablespoon Curry Powder
- 1 unit Lime
- 1 unit Microwaveable Jasmine Rice
- 2 unit Oven-Ready Aluminum Trays
- 4 ounce Shredded Carrots
- 1 ounce Sweet Thai Chili Sauce
Additional Ingredients
- 1 tablespoon Butter
- Pepper
- Salt
- ½ teaspoon Sugar
Asian
PDF
DifficultyEasy
Total Time25m
Calories630
Protein34g
Carbs59g
Fat30g
Tags:
Protein SmartCalorie Smart
⚠️Allergens:
🥛Milk🌱SoySwaps and substitutions
For dairy-free needs, this dish already fits since it uses coconut milk rather than dairy cream. If avoiding soy, swap the chicken stock concentrate for a soy-free stock option and choose a chili sauce that does not include soy ingredients.
What to serve with it
Serve with a crisp cucumber salad or steamed snap peas to add freshness and keep the meal light. A simple mango salsa or extra lime wedges also works well with the curry-spiced chicken and rice.
