Coconut Curry Chicken with Roasted Vegetable Medley
easy prep & pan included
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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
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.
You Will Need
Before You Cook
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
Prepare the Ingredients
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]
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]
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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