PREP TIME: 15 minutes + 1 hour to marinate

    COOKING TIME: 45 minutes

    MAKES 6 servings

    This meal of spicy and sweet chicken pieces and roasted squash makes a great family-style centerpiece when served with a big bowl of cauliflower “rice” (here)—a simple yet satisfying dinner that involves minimal prep time. You will love how the coconut-coated chicken pieces come out: crispy on the outside and tender on the inside.


    1 whole boneless, skinless chicken breast (about 14 oz/400 g), or 2 boneless, skinless thighs, cut into 1-inch (2.5-cm) cubes (see Note)

    6 ounces (170 g) coconut cream

    2 tablespoons all-natural Thai red curry paste

    ½ cup (40 g) unsweetened shredded coconut

    3 tablespoons coconut oil, melted


    1 large yellow zucchini or summer squash, cut into ½-inch (1.25-cm) dice

    1 large zucchini, cut into ½-inch (1.25-cm) dice

    2 cloves garlic, minced

    1 cup (140 g) peeled and cubed butternut squash

    2 tablespoons olive oil

    2 tablespoons all-natural Thai red curry paste

    ¼ teaspoon fine sea salt

    ¼ teaspoon freshly ground black pepper


    1 handful of fresh cilantro, roughly chopped

    1 handful of fresh basil, roughly chopped

    2 tablespoons unsweetened shredded coconut

    2 limes, halved or quartered

    1 batch Simple Cauliflower “Rice” (here), for serving

    1. Marinate the chicken: Place the chicken breast cubes, coconut cream, and curry paste in a large mixing bowl, stir well, and refrigerate for 1 hour to marinate.
    2. Preheat the oven to 400°F (205°C). Have on hand a nonstick sheet pan or grease a metal sheet pan with coconut oil.
    3. Remove the chicken cubes from the bowl, roll them in the shredded coconut, and set aside.
    4. Prepare the vegetables: Place the zucchini, garlic, and butternut squash on the sheet pan. Add the olive oil and curry paste and mix well using your hands. Ensure that all the vegetables are covered in the oil and curry paste mixture, then season them with the salt and pepper. Bake the vegetables for 15 minutes.
    5. Remove the sheet pan from the oven and add the coconut-crusted chicken pieces. Drizzle the chicken with the melted coconut oil and place the sheet pan back in the oven to cook for 30 minutes more, until the chicken is golden brown and no longer pink in the center.
    6. Remove the pan from the oven, then garnish with the fresh cilantro and basil, shredded coconut, and lime halves or wedges. Bring the sheet pan right to the table and serve alongside a bowl of hot, steamed cauliflower “rice.”


    Chicken thighs contain more fat, flavor, and calories than breasts.