Baked Chicken and Vegetables with Creamy Coconut Sauce
Chicken and vegetables are tossed in a savoury spice blend, then roasted until tender and tossed in a creamy coconut sauce.
Cook Rice
01
| 1 cup | long grain white rice |
| 1.33 cup | water |
Rinse rice well. Bring water and rice to a boil over medium heat.
Once boiling, stir one last time and cover with a lid. Reduce heat to low and let cook 25 minutes.
Combine Spice Mix
02
| 1 tsp. | salt |
| 1 tsp. | garlic powder |
| 1 tsp. | paprika |
| 0.5 tsp. | onion powder |
| 0.5 tsp. | black pepper |
| 0.5 tsp. | smoked paprika |
| 0.25 tsp. | cayenne |
Combine spices in a small bowl.
Prepare Ingredients
03
| 2 | chicken breast bone-less, skin-less |
| 3 medium | yam |
| 10 lb. | cremini mushroom |
| 1 medium | red onion |
| 1 | bell pepper red, orange or yellow |
Heat oven to 400F. Cut each chicken breast into 4-6 large pieces. Peel and cut yams into 1/2” rounds. Thinly slice mushrooms. Thinly slice red onion into half moons. Slice bell pepper into strips.
Bake Chicken and Vegetbales
04
| 3 Tbsp. | olive oil |
Toss chicken, yams, mushrooms, red onion and bell pepper on a large baking tray with olive oil and spice mix.
Spread evenly and bake 15 minutes, toss everything around and bake another 10 minutes, or until yams are tender and chicken is cooked through (internal temperature 165F).
Make Sauce
05
| 1 14 oz. can | coconut milk full fat |
| 0.5 cup | water or broth |
| 0.5 tsp. | salt |
| 2 cup | baby spinach |
In a large pot combine coconut milk, broth (or water) and salt. Bring to a simmer over medium, turn heat down to low and let simmer 5 minutes. Turn off heat until chicken and vegetables are done roasting.
Stir spinach, roast chicken and vegetables into sauce. Turn heat to medium and let simmer 5 minutes.
Serve over rice.