4 5oz Boneless Skinless Chicken Breasts
1 Garlic Clove
1 tsp Fresh Ginger
½ Stalk Green Onion, green only
1 tsp Parsley
2 tsp Curry Powder
½ tsp Sea Salt
⅛ tsp Cayenne Powder
1 tbsp Coconut Milk
2 tsp Olive Oil
1
Preheat oven to 350°
2
Mince the garlic, ginger, onion, and parsley and combine in a bowl
3
Add the spices and coconut milk to the same bowl and combine evenly
4
Place the chicken in the bowls and let marinade 10 minutes to overnight
5
Rub a cookie sheet with olive oil to prevent sticking
6
Bake 20-30 minutes or until the juices run clear. Internal temp should reach 168°
Ingredients
4 5oz Boneless Skinless Chicken Breasts
1 Garlic Clove
1 tsp Fresh Ginger
½ Stalk Green Onion, green only
1 tsp Parsley
2 tsp Curry Powder
½ tsp Sea Salt
⅛ tsp Cayenne Powder
1 tbsp Coconut Milk
2 tsp Olive Oil
Directions
1
Preheat oven to 350°
2
Mince the garlic, ginger, onion, and parsley and combine in a bowl
3
Add the spices and coconut milk to the same bowl and combine evenly
4
Place the chicken in the bowls and let marinade 10 minutes to overnight
5
Rub a cookie sheet with olive oil to prevent sticking
6
Bake 20-30 minutes or until the juices run clear. Internal temp should reach 168°