www.monthlymealplanner.com
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| inspired by our trip to Ambergris Caye...this was served at almost every restaurant we visited! | |||||
| Ingredients: | |||||
| 6 each | chicken breasts, boneless skinless | ||||
| 2 t | EVOO | ||||
| 3/4 c | onion, diced | ||||
| 3/4 c | red peppers, sliced | ||||
| 2 t | garlic | ||||
| 13.50 fl oz | coconut milk | ||||
| 1/8 t | crushed red pepper | ||||
| Directions: | |||||
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Preheat oven to 425°
In a large skillet, sauté chicken breast in olive oil until the chicken just begins to brown. Stir onions, green bell peppers and red bell peppers, garlic, and coconut milk into the skillet with the chicken. Sauté until the onions are translucent. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt and pepper, if desired. Transfer the mixture to a 9x13 inch baking dish and bake in a 425° oven for 45 minutes, or until the vegetables cook down and the chicken is tender. |
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