Coconut Curry Chicken with Roasted Vegetable Medley

easy prep & pan included

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    1 oz. Sour Cream
  • ½ oz. Toasted Sesame Oil
  • Info
    ½ oz. Crispy Fried Onions
  • 12 oz. Vegetable Medley
  • Info
    1 fl. oz. Coconut Curry Sauce
  • 13 oz. Boneless Skinless Chicken Breasts

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    400
  • Carbohydrates
    19g
  • Fat
    17g
  • Protein
    41g
  • Sodium
    1073mg

Recipe Steps

You Will Need

  • Salt
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    ING/ER/PIC

    Preheat oven to 400 degrees. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry. Place vegetable medley in provided tray and spread into a single layer. Top with sesame oil and ¼ tsp. salt. Bake uncovered in hot oven until slightly tender, 10-12 minutes.

    [PIC: veg spread out in tray]

  2. 2

    Add the Chicken

    Carefully remove from oven and push vegetables to one side. Tray will be hot! Use a utensil. Pat chicken dry and place in empty side of tray. Top with half the curry sauce (reserve remaining for sauce).

    [PIC: veg on one side, chicken with. curry sauce on the other]

  3. 3

    Bake the Meal

    Bake uncovered in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 18-20 minutes. Carefully remove from oven. Combine remaining curry sauce and sour cream in a mixing bowl. Top chicken with curry-sour cream and crispy onions. Bon appétit!

    [PIC: chickeen being topped with sauce and onions]

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