Ingredients & Directions

4 chicken breasts, skinless, boneless (about 5 ounces)
2 tsp. olive oil
1 tsp. fresh ginger, grated
1 clove garlic, finely minced
1 green onion, green stalk only
1 tsp. fresh parsley
2 tsp. curry
½ tsp. sea salt
⅛ tsp. cayenne pepper
½ cup coconut milk
Flaked coconut, as garnish

Pre-heat oven to 350°
Combine garlic, ginger, green onion, and parsley in a bowl.
Add curry, salt, cayenne pepper and coconut milk.
Place chicken breasts in the bowl and let marinate for 15 minutes to 2 hours.
Cover a sheet pan with parchment paper.  Place the chicken breast in the sheet pan.
Bake for approximately 30 minutes or until juices run clear.  You can grill chicken instead if you wish.
While chicken is baking, prepare your favorite couscous.
Place the couscous on a plate and place a finished chicken breast on top.
Serve with flaked coconut as a garnish.

Serves 4
Recipe by Rick Souders