Oven Baked Veggie Coconut Milk and Chicken breast

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Oven Baked Veggie Coconut Milk and Chicken breast calories by ingredient
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Introduction

This is a super healthy but delicious and filling meal with not as many calories as one would think. A 300g portion contains 240 calories so its great for a 1,200 - 1,500 calories per day diet.
Please tweak as you see fit
This is a super healthy but delicious and filling meal with not as many calories as one would think. A 300g portion contains 240 calories so its great for a 1,200 - 1,500 calories per day diet.
Please tweak as you see fit

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

Directions

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

TAGS:  Poultry |

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