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A skillet of creamy Brazilian coconut chicken with red and yellow peppers and fresh cilantro.

High Protein Brazilian Coconut Chicken

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 420 kcal

Ingredients
  

  • 2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic , minced
  • 1 red bell pepper, sliced into thin strips
  • 1 yellow bell pepper, sliced into thin strips
  • 2 medium tomatoes , diced
  • 14 oz canned coconut milk
  • 1 tbsp tomato paste
  • 1 tsp ground turmeric
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp sal t
  • 1/4 tsp black pepper
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp fresh lime juice

Instructions
 

  • In a large skillet or Dutch oven, heat olive oil over medium-high heat.
  • Add chicken cubes and cook until browned on all sides, approximately 5-7 minutes. Remove chicken and set aside.
  • In the same pan, add onion and bell peppers. Sauté for 4-5 minutes until softened.
  • Stir in garlic, turmeric, smoked paprika, and cumin, cooking for 1 minute until fragrant.
  • Add diced tomatoes and tomato paste, stirring to combine and cook for 2 minutes.
  • Pour in the coconut milk and return the chicken to the pan. Bring to a gentle simmer.
  • Lower heat to medium-low and simmer uncovered for 10-12 minutes until the sauce thickens and chicken is cooked through.
  • Stir in lime juice and season with salt and pepper to taste.
  • Garnish with fresh cilantro before serving.