Red Curry Chicken in Parchment
4 portions
30mThis dish combines clean protein and whole grains with a red curry punch.
What you will need
3 medium Carrots
1 lb boneless skinless Chicken Breast
1/2 cup Coconut Milk
2 tsp Red Curry Paste
2 cups Frozen Quinoa
1/2 bunch Scallions
(Nutritional facts 192 calories, 14.82 g fat, 8.57 g carbohydrates, 6.52 g protein, 42 mg cholesterol, 42 mg sodium)How to cook
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Preheat oven to 400°F
Preheat oven to 400°F
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Assemble ingredients.
4
Peel carrots, then slice thinly on a slight bias.
5
Check the chicken breast for any gristle or bone. Slice into bite-sized chunks.
6
Place the coconut milk in a medium mixing bowl.
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Add the red curry paste and mix well.
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Add the diced chicken breast.
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And the carrots. Mix to coat.
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Lay out a square of parchment paper.
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Place 2 cups of frozen Quinoa in the center of the parchment.
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Add the curried chicken over the top.
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Match 2 opposite corners of the parchment to fold shut. At one of the opposite corners, begin rolling the open side inwards towards the filling.
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Continue folding along the opened edge, working around the packet, until the packet is fully sealed.
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