Creamy Coconut Lime Chicken & Veggies
This easy one-pot dinner has a creamy coconut lime sauce that pairs perfectly with the chicken and veggies.
Servings 4
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken thighs or breasts
- 1 red bell pepper cored, seeded, and diced
- salt and pepper to taste
- 1 13.5 can coconut milk
- 1 lime zest and juice
- 1 tablespoon soy sauce
- 2 cloves garlic minced
- 2 teaspoons fresh ginger grated
- 1/8 teaspoon cayenne (red) pepper
- 1 cup frozen peas no need to defrost
- 4 servings brown rice cooked according to package directions (see recipe notes for an easy option!)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chicken and bell pepper, season with salt and pepper, and cook until the chicken is browned on both sides and no longer pink in the middle, 6 to 10 minutes (depending on thickness). Transfer to plate and set aside.
- Still over medium heat, whisk in the coconut milk, lime zest and juice, soy sauce, garlic, ginger, and cayenne pepper. Bring to a boil then turn down to a simmer and cook while stirring occasionally until the sauce is smooth, 2 to 3 minutes.
- Add the chicken and peppers back to the pan along with the peas and cook until everything is heated all the way through, another couple minutes. Season with salt and serve over brown rice.
Notes
- Save time with pre-cooked organic rice!
- Use gluten-free tamari/soy sauce to make this recipe gluten-free.
- We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Creamy Coconut Lime Chicken & Veggies
Amount Per Serving
Calories 544
Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 22g138%
Cholesterol 108mg36%
Sodium 253mg11%
Potassium 775mg22%
Carbohydrates 38g13%
Fiber 7g29%
Sugar 7g8%
Protein 29g58%
Vitamin A 1262IU25%
Vitamin C 61mg74%
Calcium 53mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.