@stayfitmom_krista: Stay Fit Mom Red Curry Chicken Bakes makes 5 bowls 299 cals / 35.9p / 21.3c / 6.2f 25 ounces boneless skinless chicken breast 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon garlic powder 10 tablespoons basmati rice 10 tablespoons lite coconut milk 10 tablespoons chicken broth 1 tablespoon ginger paste 5 teaspoons Thai red curry paste 1/2 red bell pepper, diced (80g) 1/2 orange bell pepper, diced (80g) 1 medium zucchini, diced (150g) salt & pepper to taste 1. Preheat the oven to 350 degrees and arrange 5 oven safe containers on a cookie sheet. 2. Dice up the chicken and season with salt, pepper, and garlic powder. Set aside. 3. To each bowl add 2 tablespoons rice, 2 tablespoons coconut milk, 2 tablespoons chicken broth, 1/5 of the diced veggies, 1 small squirt ginger paste, 1 teaspoon of curry paste, and some salt and pepper. Stir well and top each bowl with 5 ounces of the seasoned chicken. 4. Bake for about 35-40 minutes, or until the rice is cooked. 5. Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave for 2-3 minutes.
 Notes: If you have trouble getting your rice to cook you’re not alone. Unfortunately not all ovens work the same.  Here are some suggestions for making these bakes work for you. 
 1. Try rinsing and soaking your rice 1-2 hours before cooking. 2. Cover your bowls with foil when baking.  3. Parboil your rice or purchase and use parboiled or quick rice. 4. Cook rice separately and add after baking the chicken.  5. Cook your chicken bake all in one dish, covered, then divide into 5 servings. 
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Sunday 18 February 2024 19:15:04 GMT