Oven Baked Veggie Coconut Milk and Chicken breast
- Number of Servings: 10
Ingredients
1.7 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 500 grams Chicken Breast (cooked), no skin, roasted 800 grams Cabbage, fresh 600 grams Baked Potato (baked potatoes) 2 tbsp Peanut Butter, smooth style, with salt 200 grams Cucumber (peeled) 300 grams Carrots, raw
Use a casserole form and place baking paper on it.
Rubb the sliced and diced vegetables with a little oil and salt. Bake in oven for about 25min or till tender.
Remove baking paper and prepare sauce in grinder:
One onion
3 garlic cloves
1cm ginger
Tbsp fresh or dried Mint
2 Tbsp Soy Sauce
2 tbsp sesame oil
2 Tbsp Peanut Butter
Chillie ground or fresh
1 cup chicken or vegetable broth (you can use a seasoning cube and open it in a cup of water)
14 oz coconut Milk
Add coconut and broth last.
Add the sauce mix to vegetables
Add diced chicken breast and bake for anothet 20min or until chicken is soft and veggies are soft.
Enjoy!
Serving Size: Makes 10 - 300g portions
Rubb the sliced and diced vegetables with a little oil and salt. Bake in oven for about 25min or till tender.
Remove baking paper and prepare sauce in grinder:
One onion
3 garlic cloves
1cm ginger
Tbsp fresh or dried Mint
2 Tbsp Soy Sauce
2 tbsp sesame oil
2 Tbsp Peanut Butter
Chillie ground or fresh
1 cup chicken or vegetable broth (you can use a seasoning cube and open it in a cup of water)
14 oz coconut Milk
Add coconut and broth last.
Add the sauce mix to vegetables
Add diced chicken breast and bake for anothet 20min or until chicken is soft and veggies are soft.
Enjoy!
Serving Size: Makes 10 - 300g portions
Nutritional Info Amount Per Serving
- Calories: 242.0
- Total Fat: 10.5 g
- Cholesterol: 31.0 mg
- Sodium: 90.2 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 3.9 g
- Protein: 15.4 g
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