STREAMING NOW: Chuck's Week Off

Chicken Baked (In Foil) in Coconut-Curry Sauce

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I'm saving this here, it sounds wonderful! Baking in foil keeps things so moist. I used to do it all the time and just got out of the habit, I guess. I'm going to try this one soon. Serve with basmati rice. From Cooking Light. UPDATE: I ran out of foil! So I can tell you that this works fine done in a covered baking dish, too! :)”

Ingredients Nutrition


  1. Preheat oven to 425.
  2. Combine first four ingredients and whisk in medium bowl.
  3. Place chicken breasts between heavy duty plastic wrap and pound to even thickness, sprinkle salt and pepper evenly over both sides of chicken.
  4. Fold 4 (16X12 inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil: layer 1/2 cup zucchini, 1/4 cup squash, 1/4 cup bell pepper, 2 tablespoons green onion and 1 chicken breast half on each foil sheet. Spoon 3 tablespoons coconut milk mixture over each seving. Fold foil over chicken and vegetables; tightly seal edges.
  5. Place packets on baking sheet, bake 22 minutes. Remove from oven; let stand 5 minutes.
  6. Place on plates and carefully unfold. Sprinkle each with 1 teaspoon cilantro, if desired. Garnish with lime wedges. Serve immediately over rice.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a