Description
A delightful dish featuring tender chicken cooked in a creamy coconut milk sauce with fresh basil and red bell pepper, served over rice.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 can (14 oz) coconut milk
- 1 cup fresh basil, chopped
- 1 red bell pepper, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- Heat olive oil in a skillet over medium heat.
- Season the chicken breasts with salt and pepper and add them to the skillet. Cook until browned and cooked through, about 6-7 minutes per side.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the red bell pepper and sauté for about 3-4 minutes.
- Stir in the coconut milk and chopped basil, then bring to a simmer.
- Return the chicken to the skillet, cover, and let simmer for about 5 minutes to heat through and absorb flavors.
- Serve over cooked rice.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 6g
- Sodium: 500mg
- Fat: 21g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 90mg