The Peacock My Version
Indulge in a symphony of flavors and colors with "The Peacock My Version," a vibrant and hearty chicken dish inspired by the beauty of nature’s palette. Juicy, bite-sized chicken breast pieces are sautéed with fragrant garlic and fresh ginger, then simmered in a creamy, spiced coconut milk sauce infused with turmeric, cumin, and paprika. Crisp red and yellow bell peppers, tender zucchini, and sweet green peas add bursts of freshness and visual appeal, creating a meal that’s as stunning as it is satisfying. Served over warm jasmine rice and garnished with fresh cilantro, this 50-minute recipe is perfect for a quick weeknight dinner or an impressive feast for friends and family. Packed with bold flavors, wholesome ingredients, and a bright medley of colors, this dish truly lives up to its name.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 inch Fresh ginger
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 1 cup Coconut milk
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 medium Zucchini
- 0.5 cup Green peas
- 2 tablespoons Fresh cilantro
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Cooked jasmine rice
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
Mince the garlic and grate the fresh ginger. Slice the red and yellow bell peppers into thin strips and dice the zucchini into small cubes.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and ginger and sauté for 1-2 minutes until fragrant.
Add the chicken pieces to the skillet and cook for 5-7 minutes until no longer pink on the inside. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium-low and add the turmeric powder, cumin powder, and paprika. Stir well to toast the spices for 1 minute.
Pour in the coconut milk and stir until the spices are fully incorporated. Let the mixture simmer for 2-3 minutes.
Add the red and yellow bell peppers, zucchini, and green peas to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Return the chicken to the skillet, and season the dish with salt and black pepper. Stir everything together and let it simmer for 5 more minutes to allow the flavors to meld.
Garnish with freshly chopped cilantro before serving.
Serve The Peacock My Version over a bed of warm jasmine rice and enjoy the vibrant flavors of this colorful dish.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 569 mg | 25% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 9.2 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 685 mg | 15% | |
*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.
