Oven-Ready Chili Coconut Curry Chicken
with Carrot-Speckled Rice (trays included)
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Chicken Breast Strips
2 unit
Oven-Ready Aluminum Trays
5.07 ounce
Coconut Milk
(Contains Tree Nuts)
1 tablespoon
Curry Powder
1 ounce
Sweet Thai Chili Sauce
(Contains Soy)
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
(Contains Milk)
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• Meanwhile, quarter lime. Pick cilantro leaves from stems; roughly tear leaves.
• 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.
