Easy Coconut Chicken

Not the best picture, but really it is a nice tasty chicken!

Are you a chicken during the week kind of family? Coming from a family that often has someone on a diet we find ourselves eating chicken for dinner more often then not. By the time the weekend has arrived all I want is steak, ribs, or fish...please Lord, please. Our go to meal usually consists of grilled chicken and green salad. Hey it is Wednesday, guess what we are having for dinner...grilled chicken salad! Joy and glee all around!

The other night I sat there looking at those darn boneless skinless chicken breasts and thighs that I had been tasked with to cook once again. I decided to take my uninspired self to the pantry and find some kind of creative idea. There on the bottom shelf sat two forgotten cans of unsweetened coconut milk. Who on earth bought those, and how long had they been hiding there? I have often wanted to make coconut chicken, but always forget that is my plan and end up coming up with something else instead...grilled chicken salad anyone? : ) What I came up with was a nice, light, and very pleasing coconut chicken recipe. The only thing that would make it better was a pina colada in one hand and a palm tree.

Easy Coconut Chicken
recipe by me, myself, and I - we work as a team on these things : )

In large bowl combine the following and Stir together:

1 1/2# boneless, skinless chicken breasts or thighs
2/3 cup unsweetened coconut milk
2 T lemon juice
1 tsp sea salt
1/8 tsp black pepper
1 tsp minced garlic
1 TBSP coconut or olive oil
1/4 tsp crushed red pepper flakes

Allow mixture to marinade at room temperature for 15-30 minutes. Meanwhile cook the following over medium/high heat until soft and caramelized in some olive or coconut oil, 5-7 minutes stirring often:

1 large onion, diced
1 red pepper, diced

Once cooked remove from pan and pour marinaded chicken into pan. Cook 4-5 minutes on each side until cooked, and no longer pink. Return the onions and peppers to pan and stir. Serve over rice.


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