Baked in coconut milk

When you have to get dinner ready in a flash, this coconut baked dish is quick & easy.


1 Pack of chicken breasts or pieces [about 1-2 pieces per person]

or for Vegetarians chunky chopped butternut and zucchini pieces

1 can of coconut milk/cream

Dried herbs, salt, pepper

Thai curry paste

Fresh rocket [to garnish]


Preheat the oven to 200•C, Season chicken with salt, pepper, Thai curry paste and fresh herbs. Space pieces out in an oven dish and pour a can of coconut cream over. For my Veggie/vegan cafè-B's sub chicken with chunky butternut & zucchini pieces. Bake for 30 mins. 

Garnish with fresh rocket and serve with a side of your choice.

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