Thai-Style Chicken & Sweet Potato Parcels

An individual parchment-wrapped chicken dish flavoured with Asian spices and creamy coconut

• Cooking Time Prep 10 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 1

Nutrition per serving

• Kcalories

  429

• Protein

  34g

• Carbs

  29g

• Fat

  20g

• Saturates

  15g

• Fibre

  3g

• Sugar

  18g

• Salt

  1.4g

Ingredients

• 25g creamed coconut (from a block)
• 2 tsp soft brown sugar
• 1 tsp fish sauce
• 2 tsp Thai green curry paste
• ½ sweet potato, peeled and cut into small cubes
• 1 small red pepper, deseeded and cut into small cubes
• 1 skinless chicken breast
• handful coriander leaves and a few lime wedges, to serve

Directions

1. Heat oven to 200C/180C fan/gas 6. Dissolve the creamed coconut with 3 tbsp boiling water and mix to a smooth paste. Stir in the sugar, fish sauce and curry paste.
2. Place a large piece of baking parchment on a baking sheet. Arrange the sweet potato and pepper in the middle of the paper, clearing a space in the centre. Lay the chicken breast in the space and pour over the sauce. Fold over the top edges of the parchment to form a seal and scrunch up the ends like a sweet wrapper.
3. Cook in the oven for 25-30 mins or until the chicken is cooked through and the vegetables are tender. Sit the parcel on a dinner plate or shallow bowl and carefully open. Sprinkle with coriander and squeeze over some lime juice, to taste.

Categories: Cooking For..., Cuisines, Healthy, Meat, Special Diets