This recipe was inspired in light of starting off the new year on a lighter note. When trying to eat light, it can be hard to implement healthier choices upon the entire family…not everyone can see that lighter choices can also be as tasty.

 

In my household, my go-to for getting everyone to eat their veggies without complaining is by making sauce! I just puree the the added veggies into the sauce, and no one knows they are there. Serve over pasta or rice, and you have a quick fix with tons of vitamin C, no veggies pushed to the side of the plate, or any “I don’t like this…”.

I’m one who loves rich sauces, like Alfredo, any cream sauce, or cheesy sauce. One of my pantry staples is also coconut milk, it makes fabulous sauces as well.

This Coconut red pepper sauce if the perfect light sauce, that plays the part of a rich, creamy sauce. I kept this meal light by using lean chicken breast and serving over brown rice.

The sauce really does work wonders. I began by using frozen onions, you can even skip the oil. By placing the frozen onions in the hot saucepan, they thaw out and create water in the pan so there is no need for oil. You can then add red pepper and whatever other veggies will compliment the sauce (like green and yellow bell peppers). I added a can of diced tomatoes, garlic, and seasoning.

I usually use the whole can of coconut milk, this time I used a little less than half. (you can also use light coconut milk). After simmering, I pureed the sauce. Pureeing thickened the sauce using the vegetables to add texture. This eliminates the need for flour, butter, or more coconut milk!

 

Simmering the chicken in the sauce keeps the chicken juicy, moist, and infuses it with incredibly delicious flavor! You can do it all in one saucepan, or you can bake in the oven if you are making more.

What you need:

  • 2 chicken breasts, trimmed and halved
  • 1 onion, rough chopped
  • 1 red pepper, rough chopped
  • 1/2 green pepper, rough chopped
  • 1/2 yellow pepper, rough chopped
  • 1 tbsp garlic, minced
  • 1- 14.5 oz can diced tomatoes
  • 1/3 cup coconut milk
  • salt and pepper
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp curry powder (spices are optional and be substituted)
  • 1 tsp oil
  • brown rice

In a large saucepan on med-high, add in onions (if using frozen, no need for oil) sautee 2-3 mins then add peppers and garlic. Sautee another 2-3 mins. Add in tomatoes, coconut milk, and seasoning. Simmer about 5-7 mins.

Place sauce in blender, or use immersion blender and blend until thick, smooth consistency.

Season chicken breasts with salt and pepper. Place in same saucepan and sear on each side about 2 mins.

Pour blended sauce over chicken, cover and simmer about 15-20 mins or until chicken is cooked through.

Serve over brown rice.


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