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Oven-Ready Chili Coconut Curry Chicken

Oven-Ready Chili Coconut Curry Chicken

with Carrot-Speckled Rice (trays included)

Oven Ready
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We can never resist a creamy, aromatic coconut curry, which is why we were over the moon when our chefs created this version. It’s got tender chicken breast strips in a creamy, spicy, sweet, and savory sauce, all served over carrot-speckled rice with fresh cilantro and lime juice for brightness. The best part? It’s ready in just 25 minutes from start to finish—and since we’re sending our oven-ready aluminum trays, cleanup is a breeze, too. Talk about a dinner winner!

Tags:Calorie Smart
Allergens:Tree NutsSoyMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time25 minutes
Prep Time0 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

10 ounce

Chicken Breast Strips

2 unit

Oven-Ready Aluminum Trays

5.07 ounce

Coconut Milk

(ContainsTree Nuts)

1 tablespoon

Curry Powder

1 ounce

Sweet Thai Chili Sauce

(ContainsSoy)

1 unit

Chicken Stock Concentrate

1 unit

Microwaveable Jasmine Rice

4 ounce

Shredded Carrots

1 unit

Lime

¼ ounce

Cilantro

Not included in your delivery

Salt

Pepper

½ teaspoon

Sugar

1 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories630 kcal
Fat30 g
Saturated Fat16 g
Carbohydrate59 g
Sugar12 g
Dietary Fiber4 g
Protein34 g
Cholesterol115 mg
Sodium610 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Paper Towel
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry all produce. • Pat chicken* dry with paper towels; place in 1 aluminum tray (divide between 2 trays for 4 servings). • In a large bowl, combine coconut milk, curry powder, chili sauce, stock concentrate, ½ tsp sugar (1 tsp for 4), and a big pinch of salt. Pour over chicken and stir until evenly coated.

2

• Open rice packet; add rice to remaining aluminum tray (divide between remaining 2 trays for 4 servings). Break up grains and spread into an even layer, then top with half the carrots (all for 4). Sprinkle with 2 TBSP water and top with 1 TBSP butter (for 4, use 2 TBSP water and 1 TBSP butter per tray). Cover with foil. TIP: Place trays on a baking sheet to make them easier to handle. • Place trays on middle rack; bake until chicken is cooked through and carrots are tender, 15-20 minutes.

3

• Meanwhile, quarter lime. Pick cilantro leaves from stems; roughly tear leaves.

4

• Stir a squeeze of lime juice into chili coconut curry chicken. TIP: The sauce may have separated a bit; simply stir and it will come back together. • Stir carrots and rice together; season generously with salt and pepper. • Divide carrot-speckled rice between shallow bowls and top with chili coconut curry chicken. Garnish with torn cilantro. Serve with remaining lime wedges on the side.