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One-Pan Thai Coconut Chicken & Vegetable Bake – vegetarian recipe
Stav Kogan

One-Pan Thai Coconut Chicken & Vegetable Bake

A delicious and easy sheet pan dinner featuring tender, juicy chicken pieces marinated in a rich coconut red curry sauce, coated in shredded coconut for a crispy crust, and roasted alongside a colorful medley of summer squash and butternut squash. A complete, flavor-packed, low-c
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings: 4 serving
Calories: 450
Ingredients Method Nutrition

Ingredients
  

  • For the Thai Coconut Chicken
  • 14 oz (400 g) 1 whole boneless, skinless chicken breast or 2 thighs, about, cut into 1-inch / 2.5-cm cubes
  • 6 oz (170 g) coconut cream
  • 2 tablespoons (30 ml / 1 fl oz) all-natural Thai red curry paste
  • ½ cup (40 g / 1.41 oz) unsweetened shredded coconut
  • 3 tablespoons (45 ml / 1.5 fl oz) coconut oil, melted
  • For the Roasted Vegetables
  • 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 / 4.9 oz) peeled and cubed butternut squash
  • 2 tablespoons (30 ml / 1 fl oz) olive oil
  • 2 tablespoons (30 ml / 1 fl oz) all-natural Thai red curry paste
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • For Garnish & Serving
  • 1 handful of fresh cilantro, roughly chopped
  • 1 handful of fresh basil, roughly chopped
  • 2 tablespoons (30 ml / 1 fl oz) unsweetened shredded coconut
  • 2 limes, halved or quartered
  • 1 batch Simple Cauliflower “Rice”, for serving
  • For extra flavor and juiciness, use boneless, skinless chicken thighs instead of breasts. Their higher fat content keeps them incredibly tender during roasting.
  • To ensure the chicken gets a crispy crust, shake off any excess marinade before rolling it in the shredded coconut. Spacing the chicken pieces out on the pan also helps them brown instead of steam.
  • Feel free to swap the squash with other hearty vegetables like bell peppers, broccoli florets, or red onion. Just be sure to cut them into similar-sized pieces for even cooking.

Method
 

  1. How to Make One-Pan Thai Coconut Chicken
  2. Marinate the chicken: In a large bowl, combine the chicken cubes, coconut cream, and 2 tablespoons (30 ml / 1 fl oz) of curry paste.
  3. Stir well to coat, then cover and refrigerate for at least 1 hour.
  4. Prep the oven and pan: Preheat your oven to 400°F / 205°C. Lightly grease a large sheet pan with coconut oil or use a nonstick pan.
  5. Roast the vegetables: On the sheet pan, toss the yellow zucchini, zucchini, garlic, and butternut squash with olive oil, the remaining 2 tablespoons (30 ml / 1 fl oz) of curry paste, salt, and pepper.
  6. Spread into an even layer and bake for 15 minutes.
  7. Coat the chicken: While the vegetables are roasting, remove the marinated chicken from the bowl, letting any excess marinade drip off.
  8. Roll each piece in the ½ cup of shredded coconut until fully coated.
  9. Combine and bake: Remove the sheet pan from the oven.
  10. Arrange the coconut-crusted chicken pieces among the vegetables.
  11. Drizzle the chicken with the melted coconut oil. Return the pan to the oven and bake for an additional 30 minutes, or until the chicken is golden brown and cooked through.
  12. Garnish and serve: Remove the pan from the oven.
  13. Garnish generously with fresh cilantro, basil, and the remaining 2 tablespoons (30 ml / 1 fl oz) of shredded coconut.
  14. Serve immediately with lime wedges on the side and a big bowl of cauliflower rice.
  15. Don't skip the marinating time! Allowing the chicken to sit for at least one hour is key to tenderizing the meat and infusing it with that rich coconut curry flavor.

Nutrition

Calories: 450kcalCarbohydrates: 12gProtein: 30gFat: 32g

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