Description
A delicious coconut chicken dish with bell peppers, perfect for a quick weeknight dinner.
Ingredients
Scale
- 2 large chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (13 oz) full-fat coconut milk
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro
Instructions
- Season chicken breasts with salt, pepper, paprika, and cumin.
- Heat olive oil in a skillet over medium-high heat and sear the chicken on both sides until golden, about 3–4 minutes per side. Remove and set aside.
- In the same skillet, sauté onions, garlic, and ginger for 2–3 minutes until aromatic.
- Add the chopped bell peppers and cook for another 3–4 minutes until softened.
- Pour in the coconut milk and lime juice, stir to combine, and bring to a gentle simmer.
- Return chicken to the skillet and simmer on low for 10–12 minutes until fully cooked.
- Garnish with chopped cilantro and serve hot.
Notes
- This dish pairs well with rice or quinoa.
- Feel free to add other vegetables like broccoli or carrots.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 2g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg