Directions

1. Pat chicken dry with paper towels and add to a glass dish.

2. In a small bowl, whisk together coconut milk, curry powder, olive oil, and salt.

3. Preheat. oven to 425° F and line sheet pan with parchment paper.

Directions

1. Pour all but 2 tablespoons of coconut milk mixture over chicken and let marinate for 15 minutes. Reserve 2 tablespoons of coconut milk mixture for vegetables.

2. Place chicken pieces on the parchment-lined sheet pan and place in the oven for 15 minutes.

3. Meanwhile, chop peppers and zucchini. Add to a large bowl with reserved coconut milk mixture and toss until well-coated.

4. Remove chicken from oven and add vegetables, pushing mixture around to nestle among chicken pieces.

5. Return to the oven for an additional 35-40 minutes until vegetables. are soft and chicken has reached an internal temperature of 165° F.

6. Serve over rice or quinoa. Top with lime and fresh herbs if desired.