Creamy Coconut Lime Chicken
Ingredients
The main dish
-
1
tablespoon
olive oil
-
1
pound
boneless skinless chicken thighs
-
1
red bell pepper
cored, seeded, and diced
-
to taste
none
salt and pepper
-
1
can (13.5 oz)
coconut milk
-
1
lime
zest and juice
-
1
tablespoon
soy sauce
-
2
cloves
garlic (minced)
-
2
teaspoons
fresh ginger (grated)
-
⅛
teaspoon
cayenne pepper
-
1
cup
frozen peas
For serving
-
4
servings
brown rice (cooked according to package directions)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chicken and bell pepper, season with salt and pepper, and cook until chicken is browned and no longer pink, about 6 to 10 minutes.
- Transfer chicken to a plate and set aside.
- In the same skillet, whisk in coconut milk, lime zest and juice, soy sauce, garlic, ginger, and cayenne pepper.
- Bring to a boil, then reduce to a simmer and cook until the sauce is smooth, about 2 to 3 minutes.
- Add the chicken and bell peppers back to the pan along with the peas and cook until heated through, a couple more minutes.
- Season with salt and serve over brown rice.
Nutrition Facts (estimated)
Servings
4
Calories
544
Total fat
32g
Total carbohydrates
38g
Total protein
29g
Sodium
253mg
Cholesterol
108mg
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