The coconut milk in this recipe adds a sweet flavor as well as some healthy fats. Make sure the coconut milk is unsweetened. You can use regular or light coconut milk. The lighter one is simply more watered down while the full fat one is thicker. Since you're only using a portion of the can, you can add a splash of the remaining milk to your next smoothie!
Extra Virgin Olive Oil - TBSP
Chicken Breast - 2 large breasts
Peppers (yellow/green/red) - 1/2 to 1 of each, depending on size
Asparagus - 6 stalks
Coconut Milk (in the can, found in international foods aisle) - 1/4 to 1/2 cup
In skillet, sautee peppers and asparagus in oil until lightly browned over medium heat (5 to 6 minutes). Remove from skillet and set aside. Cut chicken breasts into strips and sautee in oil until centers are almost cooked through on medium heat (another 6 to 8 minutes). When centers are still slightly pink, add the pepper mixture, coconut milk and spices and simmer on low heat for another 5 minutes or until chicken is cooked through and no longer pink. Serve alone or over brown rice or quinoa. If you're paleo, spoon the dish over some healthy mixed greens.