Coconut Curry Chicken Bar

• Halve, core, and thinly slice bell pepper into strips. Trim green beans if necessary. Quarter lime. Roughly chop cilantro.

• Toss bell pepper on one side of a baking sheet with a large drizzle of oil, salt, and pepper. Toss green beans on empty side with a drizzle of oil, salt, and pepper.  • Roast on top rack until veggies are tender, 12-15 minutes.

• While veggies roast, open package of chicken* and drain off any excess liquid.  • Heat a drizzle of oil in a medium pot over medium-high heat. Add chicken and a big pinch of salt. Cook, stirring occasionally, until chicken is lightly browned, 3-4 minutes (it’ll finish cooking in the next step).  • Add half the curry powder (all for 4 servings). Cook, stirring constantly, until fragrant, 1 minute.

• Stir coconut milk into pot with chicken. (TIP: Thoroughly shake coconut milk in container before opening.) Stir in chili sauce, stock concentrate, juice from half the lime, and 1 tsp sugar (2 tsp for 4 servings). Bring to a simmer, then reduce heat to medium low. • Cook, stirring occasionally, until sauce has thickened and chicken is cooked through, 4-6 minutes. Taste and season with salt and more lime juice if desired. TIP: If sauce seems too thick, stir in a splash of water.