Preheat oven to 425 degrees F.
In a large skillet, fry chicken breast in vegetable
oil until the chicken just begins to brown. Stir
onions, green bell peppers and red bell peppers into
the skillet with the chicken. Saute until the onions
When the vegetables are translucent, stir in the
garlic and coconut milk. Let the mixture cook 5 to 8
minutes before removing the skillet from the heat.
Season with salt, pepper, and red pepper flakes.
Transfer the mixture to a 9x13 inch baking dish and
bake in a 425 degrees F (220 degrees C) oven for 45
minutes, or until the vegetables cook down and the
chicken is tender.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (1500g)|
|Recipe Makes: 4|
|Calories from Fat: 516 (33%)|
|Amt Per Serving||% DV|
|Total Fat 57.3g||76 %|
|Saturated Fat 40.6g||203 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 547.5mg||168 %|
|Sodium 808.3mg||28 %|
|Potassium 3496.6mg||92 %|
|Total Carbohydrate 31.4g||9 %|
|Dietary Fiber 6.6g||27 %|
|Sugars, other 24.8g|
|Protein 225.9g||323 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1569
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