Red Curry Yogurt Chicken

Red Curry Yogurt Chicken

Ingredients

1.     1 1/2 cups Greek Yogurt
2.     2 tbsp Red Curry Paste
3.     1 tsp Garlic Powder
4.     1/2 lime, juiced
5.     Salt, to taste
6.     2 cups Panko Bread Crumbs
7.     Red Pepper Flakes, to taste
8.     2 lb Boneless, Skinless Chicken Breasts
9.     Cilantro, for garnish
10.     12 oz French Cut Green Beans
11.     1 tbsp Extra Virgin Olive Oil
12.     2 Red Peppers, sliced
13.     2 Garlic Cloves, minced
14.     Red Pepper Flakes, a dash
15.     Salt, to taste
16.     Cilantro, for garnish

Instructions

•     Pre-heat the oven to 375 degrees. Coat a baking dish with cooking spray.
•     In a large bowl, add yogurt and the next 4 ingredients. Stir until well combined. In a shallow dish, combine panko bread crumbs and red pepper flakes. Dunk one chicken breast into the yogurt mixture, both sides of the chicken should be covered. Next, place chicken in the panko. Press chicken into the panko to cover the chicken. Put chicken in baking dish and repeat steps with each chicken breast. Bake for 35 minutes. Garnish with cilantro.
•     In a sauce pan filled with water, add french green beans and bring water to a boil. Cook for 2-3 minutes. Immediately drain green beans then plunge them into a bowl of ice water to stop the cooking. Drain again and set aside.
•     In a large frying pan, heat the olive oil over medium heat. Add the bell pepper and toss and stir for about 1 minute. Add the beans and saute for 1 minute longer. Add the red pepper flakes and garlic and stir for 1 minute. Season with salt if needed. Turn off heat and sprinkle cilantro. Serve immediately.