Coconut curry 'en papillote'

2 boneless, skinless chicken bosoms
1 red bell pepper, sliced
1 zucchini, thinly sliced
1 onion, sliced
2/4 cup coconut milk
2-3 Tbsps hot curry paste

Cut two pieces of foil, about a foot long. Place half of peppers, onions, and zucchini in the center of each. Top with chicken. Sprinkle with salt and pepper.

In a bowl mix together curry and coconut milk. Pour over chicken. Fold to seal foil tightly.

Bake in preheated oven at 425 degrees for 25 minutes. Let sit five minutes before opening. Serve over rice or couscous with lime juice and cilantro.