Coconut-Lime Chicken with Mini Peppers
Serves
4
Total Time
30mins
Calories
781
This fun chicken dish had coconut cream, lime, and sweet mini bell peppers. This dish cooks entirely on the stove top, and comes together in just thirty minutes.
- Garlic clove2crushed
- Mini peppers225 gsliced
- Ginger1 teaspoonminced
- Jalapeño pepper2sliced
- Lime1juice of
- Ground cumin1 teaspoon
- Chili powder1 teaspoon
- Salt½ teaspoon
- Black pepper½ teaspoon
- Chicken breast4
- Olive oil1 tablespoon
- Coconut cream480 ml
Ingredients
- 1. Add ground cumin, chili powder, salt, black pepper and chicken breast to a clean large mixing bowl. Toss to coat
- 2. Heat a clean medium cast iron skillet - high heat
- 3. Transfer chicken to the pan and cook for 4 min
- 4. Flip and reduce the heat
- 5. Add olive oil and garlic clove
- 6. Stir - 1 min
- 7. Add mini peppers to the medium cast iron skillet
- 8. Cook - approx 2 min
- 9. Add ginger and coconut cream to the medium cast iron skillet
- 10. Simmer - 10 min, low heat
- 11. Add jalapeño pepper to the medium cast iron skillet and turn off heat
- 12. Add lime to the medium cast iron skillet
- 13. Stir
- 14. Serve
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
