Sheet Pan MealsEasy

Sweet & Spicy Thai Chili Coconut Chicken Breast (Crisp Sheet Pan Bake)

Name: Sweet & Spicy Thai Chili Coconut Chicken Breast (Crisp Sheet Pan Bake)
Prep time: 10 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 1 lb, diced Chicken Breast; 1 cup halved Sweet Sun-Ripened Cherry Tomatoes; 2 diced Persian Cucumber; 1/4 cup torn leaves Sweet Genovese Basil; 1/2 cup Full-Fat Coconut Milk; 2 tbsp Thai Sweet Chili Sauce; 1 tbsp Red Curry Paste

A gourmet, easy-to-make meal featuring tender chicken breast and crisp sweet sun-ripened cherry tomatoes that you bathe in a creamy, fragrant Thai coconut curry broth packed with aromatics. Ready in just 20 mins.

Prep: 10 mins

Cook: 20 mins

Serves: 4

Serving Size:

120

Calories

Protein

13g

Carbs

Fat

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Ingredients

ProteinsChicken Breast

1 lb, diced

ProduceSweet Sun-Ripened Cherry Tomatoes

1 cup halved

ProducePersian Cucumber

2 diced

ProduceSweet Genovese Basil

1/4 cup torn leaves

Pantry & GrainsFull-Fat Coconut Milk

1/2 cup

Spices & SaucesThai Sweet Chili Sauce

2 tbsp

Spices & SaucesRed Curry Paste

1 tbsp

Step-by-Step Instructions

Step 1:Preheat your oven to 400°F (200°C) and line an extra-large rimmed baking sheet with parchment paper or foil.

Step 2:Place your prepared chicken breast and diced sweet sun-ripened cherry tomatoes, persian cucumber, sweet genovese basil directly onto the pan in a single, even layer.

Step 3:Whisk together the seasonings: Full-Fat Coconut Milk, Thai Sweet Chili Sauce, Red Curry Paste. Pour generously over everything and toss gently with tongs to coat every piece.

Step 4:Roast for 18 to 22 minutes until the chicken breast reaches a safe internal temperature and vegetables are tender-crisp with caramelized edges.

Step 5:Remove from the oven, garnish with fresh herbs, and serve hot right from the pan.

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