This dish pairs wonderfully with rice. My Lemon Rice is a great match, as is this Mediterranean Rice. If you’re trying to cut carbs or follow a Keto diet, I recommend Cauliflower Rice or Roasted Cauliflower Steaks. If you’d like a vegetable side, try my Asparagus with Lemon Butter Sauce or Shaved Brussels Sprouts Stir-Fry with Cranberries.
How To Store And Reheat Leftovers
How to store: Store leftover chicken in the sauce to keep it from drying out. Place the chicken with its sauce in a food storage bag or container and refrigerate up to 4 days. Refrigerate the rice in a separate container for the same length of time.
How to reheat: To reheat on the stove top, heat the chicken and rice separately, covered, on low until just heated through. Add a tablespoon or so of water to the rice to help it soften and re-steam.
Ingredients
▢1 pound boneless, skinless chicken breasts,, 1-inch to 1-1/2 inch thick
▢1 teaspoon ground cumin
▢1 teaspoon smoked or sweet paprika
▢1 teaspoon dried oregano
▢½ teaspoon cayenne pepper,, If you like spicy food, use 1 teaspoon cayenne pepper. If you don’t like spicy food, omit the cayenne pepper.
▢1 teaspoon salt,, or to taste
▢¼ teaspoon freshly ground black pepper,, or to taste
▢3 tablespoons olive oil,, divided
▢1 small yellow onion,, finely diced
▢3 cloves garlic,, minced
▢2 cups seeded and diced tomatoes,, or use 1 can (14 ounces) diced tomatoes, well drained
▢1 can (14 ounces) unsweetened, lite coconut milk
▢chopped fresh cilantro,, for garnish
Instructions
Pat dry the chicken breasts with paper towels and set aside.
In a small mixing bowl combine cumin, paprika, oregano, cayenne pepper, salt, and black pepper; stir until thoroughly incorporated.
Rub the seasoning mixture all over the chicken breasts.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chicken breasts to the heated oil and cook for 6 to 7 minutes on each side or until browned and almost cooked through. Cooking time will depend on the size of the chicken breasts.
Remove chicken from skillet and set aside on a plate; keep covered.
Add remaining olive oil to the skillet; add onions to the heated oil and cook for 2 to 3 minutes, or until tender and translucent.
Stir in garlic and cook for 30 seconds. Add tomatoes and continue to cook for 5 minutes, or until tomatoes are soft.
Stir in the coconut milk and bring to a simmer; let simmer for 5 minutes, or until sauce thickens.
Return chicken breasts to the skillet; reduce heat to medium-low and cook for 4 to 5 more minutes, or until chicken is cooked through. Chicken is done when internal temperature registers at 165˚F.
Taste the sauce for salt and pepper; adjust accordingly.
Garnish with cilantro or parsley, and serve.
Nutrition
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