How To Make Thai Chicken Parcel with Sugar Snap Peas & Rice
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Preheat the oven to 375°F (190°C).
In a bowl, mix the Thai green curry paste with the soy sauce, fish sauce, sesame oil, and lime juice.
Place each chicken breast on a piece of parchment paper. Spoon the curry mixture evenly over each chicken breast.
Top each chicken breast with a handful of sliced sugar snap peas.
Fold the parchment paper over the chicken and seal the edges to form a parcel.
Place the chicken parcels on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through.
While the chicken is baking, cook the Jasmine rice according to package instructions.
Serve the Thai chicken parcels with a side of Jasmine rice. Garnish with fresh cilantro.
- Calories : 420kcal
- Total Fat : 6g
- Saturated Fat : 1g
- Cholesterol : 96mg
- Sodium : 1104mg
- Total Carbohydrates : 55g
- Dietary Fiber : 4g
- Sugar : 3g
- Protein : 36g
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