Sheet Pan Coconut Curry Chicken Breasts

• 4 boneless, skinless chicken breasts
• 1 can (13.5 oz) coconut milk
• 1/4 cup curry paste (red or green)
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 cup diced bell peppers
• 1 cup diced zucchini
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp vegetable oil
• Fresh cilantro for garnish (optional)

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, mix coconut milk, curry paste, garlic, cumin, and paprika. Season with salt and pepper.
3. 3 Add chicken breasts to the mixture, ensuring they're well coated. Let marinate for 5 minutes.
4. 4 On a sheet pan, arrange the chicken and pour the remaining sauce over top.
5. 5 Scatter diced onion, bell peppers, and zucchini around the chicken.
6. 6 Drizzle vegetable oil over the vegetables.
7. 7 Roast in the oven for 25 minutes, or until chicken is cooked through.
8. 8 Garnish with fresh cilantro before serving, if desired.

Nutrition

Tips

• For extra flavor, let the chicken marinate in the sauce for up to 2 hours in the fridge.
• Add a splash of water to the sheet pan if the sauce starts to look too dry during roasting.
• Serve with jasmine rice or a fresh salad for a complete meal.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until heated through.

Serving Suggestions

• Serve with a side of steamed jasmine rice.
• Pair with a crisp cucumber salad for a refreshing contrast.

FAQ