Classic: Chicken Salad. Remodel: Thai Roasted Chicken Breasts with Simple
Salad
Thai Roasted
Chicken Breasts with Simple Salad
The Thai chili in this dish adds a hefty dose of heat. Use
half for a more subtle spiciness.
Prepare Time: 10 minutes | Total Time: 55 minutes | Serves:
4
Ingredient
Chicken
·
21⁄2–3 lb bone-in split chicken breasts, skin on (about 3)
·
1⁄4 c green curry paste
·
4 tsp fresh lime juice
·
1 Tbsp fish sauce
·
1 sm Thai chili, chopped (optional)
·
1 scallion, chopped
·
2 tsp safflower
oil
Salad
·
1 head butter or Bibb lettuce, leaves torn
·
1⁄2 c bean sprouts
·
1⁄4 c fresh basil, torn
·
1 scallion, chopped
·
2 tsp safflower
oil
·
2 tsp fresh lime juice
·
3 Tbsp chopped roasted unsalted peanuts
The Thai chili in
this dish adds a hefty dose of heat
Recipe
1.
Heat oven to 205ºC.
2.
Prepare chicken: Place breasts skin side up on baking sheet. Whisk
together curry paste, lime juice, fish sauce, chili (if using), scallion, and
oil in large bowl. Brush on chicken and roast until instant-read thermometer
inserted into thickest part (not touching bone) reaches 165ºF, 30 to 35
minutes. Let chicken rest while preparing salad.
3.
Make salad: Toss lettuce, bean sprouts, basil, scallion, oil, and lime
juice in large bowl. Season to taste with salt and pepper and top with peanuts.
Serve with chicken that’s been sliced off
bone.
Per serving 307 cal, 34 g pro, 6 g carb, 2 g fiber, 3
g sugars, 16 g fat, 3 g sat fat, 700 mg sodium
