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Baked Coconut Curry Chicken
with Roasted Cabbage & Bell Pepper
40 minWellness at Blue Apron
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2 Servings
- Est. 720 Cals/serving
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We’re giving baked chicken a vibrant lift with a coating of spicy yellow curry paste and slightly sweet coconut milk powder. It’s complemented by a side of cabbage and bell pepper—roasted on the same sheet pan as the chicken, then tossed in a tangy-sweet dressing.
Get Cooking
fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
- ½ cup Jasmine Rice
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½ lb Red Or Green Cabbage
- 2 Tbsps Butter
- 2 tsps Golden Mountain Sauce
- 2 tsps Sugar
- 1 Tbsp Yellow Curry Paste
- 2 Tbsps Coconut Milk Powder
-
1 Red Or Yellow Bell Pepper
- 2 Tbsps Rice Vinegar
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the chicken & vegetables:
Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; roughly chop the leaves. Cut out and discard the stem, ribs, and seeds of the pepper; thinly slice lengthwise. Place the vegetables on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Halve the butter. In a large bowl, whisk together the coconut milk powder, curry paste, 1 tablespoon of olive oil, and 1 tablespoon of water until smooth. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer to the bowl of coconut-curry paste mixture; turn to thoroughly coat. Place the coated chicken on the other side of the sheet pan; top with the halved butter.
2
Bake the chicken & vegetables:
Bake the prepared chicken and vegetables 19 to 21 minutes, or until the chicken is cooked through and the vegetables are tender when pierced with a fork. Remove from the oven. Transfer the cooked chicken to a cutting board.
3
Cook the rice:
While the chicken and vegetables bake, in a small saucepan, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
4
Make the dressing:
While the chicken and vegetables continue to bake, in a large bowl, whisk together the Golden Moutain sauce, sugar, and vinegar until the sugar has dissolved.
5
Dress the vegetables:
Transfer the roasted vegetables to the bowl of dressing; stir to coat. Season with salt and pepper to taste.
6
Slice the chicken & serve your dish:
Slice the cooked chicken crosswise. Serve the sliced chicken with the cooked rice and dressed vegetables. Enjoy!
1
Prepare the chicken & vegetables:
Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; roughly chop the leaves. Cut out and discard the stem, ribs, and seeds of the pepper; thinly slice lengthwise. Place the vegetables on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Halve the butter. In a large bowl, whisk together the coconut milk powder, curry paste, 1 tablespoon of olive oil, and 1 tablespoon of water until smooth. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer to the bowl of coconut-curry paste mixture; turn to thoroughly coat. Place the coated chicken on the other side of the sheet pan; top with the halved butter.
2
Bake the chicken & vegetables:
Bake the prepared chicken and vegetables 19 to 21 minutes, or until the chicken is cooked through and the vegetables are tender when pierced with a fork. Remove from the oven. Transfer the cooked chicken to a cutting board.
3
Cook the rice:
While the chicken and vegetables bake, in a small saucepan, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
4
Make the dressing:
While the chicken and vegetables continue to bake, in a large bowl, whisk together the Golden Moutain sauce, sugar, and vinegar until the sugar has dissolved.
5
Dress the vegetables:
Transfer the roasted vegetables to the bowl of dressing; stir to coat. Season with salt and pepper to taste.
6
Slice the chicken & serve your dish:
Slice the cooked chicken crosswise. Serve the sliced chicken with the cooked rice and dressed vegetables. Enjoy!
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