Chicken Baked in Coconut-Curry Sauce

Ingredients

• 1 cup thick bell pepper strips red ( 1 large)
• 0.5 teaspoon pepper black freshly ground
• 0.5 cup coconut milk 
• 0.3 cup less-sodium chicken broth fat-free
• 4 teaspoons cilantro leaves fresh chopped
• 2 teaspoons garlic minced
• 0.5 cup diagonally cut green onions 
• 0.8 teaspoon kosher salt 
• 4  lime wedges 
• 1 teaspoons curry paste red
• 24 ounce chicken breast halves boneless skinless
• 1 cup baby squash yellow thinly sliced ( 2 small)
• 2 cups zucchini halved lengthwise thinly sliced

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• plastic wrap
• aluminum foil
• meat tenderizer

Directions

1. Preheat oven to 42
2. Combine first 4 ingredients in a medium bowl; stir with a whisk.
3. Place chicken breast halves between 2 sheets of heavy-duty plastic wrap; pound each piece to an even thickness using a meat mallet or small heavy skillet.
4. Sprinkle salt and pepper evenly over both sides of chicken.
5. Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil; layer 1/2 cup zucchini, 1/4 cup squash, 1/4 cup bell pepper, 2 tablespoons green onions, and 1 chicken breast half on half of each foil sheet. Spoon 3 tablespoons of coconut milk mixture over each serving. Fold foil over chicken and vegetables; tightly seal edges.
6. Place packets on a baking sheet.
7. Bake at 425 for 22 minutes.
8. Remove from oven; let stand 5 minutes.
9. Place on plates. Unfold packets carefully, and sprinkle each serving with 1 teaspoon cilantro.
10. Garnish with lime wedges.
11. Serve immediately.