Description
A flavorful dish combining rich coconut milk and fresh basil with tender chicken, perfect for a comforting meal.
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.
- Add the red bell pepper to the same skillet 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
To prevent dry chicken, check for doneness with a meat thermometer (165°F is ideal). For a balanced flavor, consider adding lime juice or soy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 65mg