Thai Chicken Bake {Keto} - MyFreezEasy

Step 1

Set up your own freezer meal plan with all your favorite freezer meals.Personalize the month's themed meal plans.Download any and all of the 8 themed meal plans released each month.

Step 2

Preheat oven to 350 F. Lightly grease a 9×13-inch glass baking dish with non-stick cooking spray. In a small saucepan, whisk together the coconut milk, red curry paste, curry powder, garlic powder, minced onion, ground ginger and some salt and pepper. Bring to bubbling and remove from heat. While the coconut milk is warming, add the chicken pieces and diced bell peppers to the baking dish. Then, pour the warmed curried coconut milk over the top of the chicken and bell peppers. Season with a pinch more salt and pepper. Bake in the preheated oven for 30 to 35 minutes, or until all the chicken pieces have cooked through. Cooking time may vary depending on the thickness of the chicken. Cook cauliflower rice, as directed. Serve Thai Chicken Bake over rice with green onion or cilantro garnish.

Step 3

Seed and dice 2 orange bell peppers and 2 red bell peppers. Whisk together the 2 - 15 oz. cans of coconut milk, 4 Tbsp red curry paste, 2 tsp curry powder, 2 tsp garlic powder, 2 tsp minced onion, 1 tsp ground ginger and some salt and pepper.