Directions:
- Preheat oven to 425 degrees F (220 degrees C).
- 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 are translucent. 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 308.55 Kcal (1292 kJ) | ||
| Calories from fat | 85.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.51g | 15% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 775.56mg | 32% | |
| Potassium | 816.45mg | 17% | |
| Total Carbs | 9.59g | 3% | |
| Sugars | 4.02g | 16% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 48.09g | 96% | |
| Vitamin C | 63mg | 105% | |
| Vitamin A | 1.5mg | 51% | |
| Iron | 25.5mg | 141% | |
| Calcium | 24.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 85.78 Kcal (359 kJ) | ||
| Calories from fat | 23.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.64g | 15% | |
|---|---|---|---|
| Cholesterol | 38.71mg | 46% | |
| Sodium | 215.62mg | 32% | |
| Potassium | 226.99mg | 17% | |
| Total Carbs | 2.67g | 3% | |
| Sugars | 1.12g | 16% | |
| Dietary Fiber | 0.58g | 8% | |
| Protein | 13.37g | 96% | |
| Vitamin C | 17.5mg | 105% | |
| Vitamin A | 0.4mg | 51% | |
| Iron | 7.1mg | 141% | |
| Calcium | 6.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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