Caribbean Coconut Chicken

You could book a Caribbean cruise, or you could try this tropical treat. Rich, smooth coconut milk is simmered with sauteed chicken breasts, onions, colorful bell peppers and roasted garlic. Turn up the heat with a dash of red pepper flakes.

• Calories: 272 Calories

Ingredients

• 1 teaspoon vegetable oil
• salt and pepper to taste
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 4 skinless, boneless chicken breasts
• 1 pinch crushed red pepper flakes
• 1 ½ onions, chopped
• 1 tablespoon chopped roasted garlic
• ½ (14 ounce) can coconut milk

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown.

Step 3

Stir onions, green bell peppers and red bell peppers into the skillet with the chicken. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper, and red pepper flakes.

Step 4

Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.