Caribbean Chicken with Veggies
Transport your taste buds straight to the tropics with this vibrant Caribbean Chicken with Veggies recipe! Bursting with bold island flavors, the juicy marinated chicken breasts are infused with lime, garlic, and warm spices like allspice, cinnamon, and nutmeg, then perfectly seared to golden perfection. Paired with a colorful medley of sautéed bell peppers, zucchini, and red onion, all simmered in a touch of creamy coconut milk and fresh thyme, this dish is a delightful fusion of savory and aromatic flavors. Quick to prepare with just 20 minutes of prep time and perfect for a wholesome weeknight dinner, serve this Caribbean-inspired dish over fluffy rice for a complete, satisfying meal that’s as nutritious as it is delicious. Whether you’re craving something exotic or looking to spice up your chicken dinner routine, this recipe will transport you to paradise with every bite!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons lime juice
- 3 tablespoons olive oil
- 3 pieces garlic cloves
- 1 teaspoon ground allspice
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium-sized red bell pepper
- 1 medium-sized yellow bell pepper
- 2 medium-sized zucchini
- 1 medium-sized red onion
- 1 teaspoon fresh thyme leaves
- 3 stalks scallions
- 0.25 cup coconut milk
- 2 cups cooked rice (optional, for serving)
Instructions
In a small bowl, combine lime juice, olive oil, minced garlic, ground allspice, cinnamon, nutmeg, paprika, salt, and black pepper. Mix well to create a marinade.
Place the chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are evenly coated. Cover and marinate in the refrigerator for at least 1 hour or overnight for best results.
While the chicken marinates, prepare the vegetables. Slice the red and yellow bell peppers into thin strips. Cut the zucchini into half-moons and the red onion into wedges. Finely chop the scallions and set them aside.
Heat a large skillet or grill pan over medium-high heat. Add 1 tablespoon of olive oil.
Once the oil is hot, remove the chicken from the marinade (discard excess marinade) and cook the chicken on each side for 5-6 minutes, or until fully cooked and no longer pink in the center. Transfer the chicken to a plate and cover with foil to keep warm.
In the same skillet, add another tablespoon of olive oil and toss in the sliced vegetables (bell peppers, zucchini, and red onion). Sprinkle with fresh thyme leaves and sauté for 7-8 minutes, stirring frequently, until the vegetables are tender but still crisp.
Reduce the heat to low and stir in the coconut milk. Let the mixture simmer for 2-3 minutes to combine flavors.
Add the cooked chicken breasts back into the skillet, nestling them into the vegetable mixture. Sprinkle the chopped scallions on top and cook for another 2 minutes to reheat the chicken.
Serve the Caribbean chicken and veggies over a bed of cooked rice, if desired.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 630 mg | 27% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 7.9 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 990 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
