The Ultimate Chicken Cozumel
Embark on a vibrant culinary journey with *The Ultimate Chicken Cozumel*, a flavor-packed dish inspired by the zesty and tropical flavors of the Yucatán Peninsula. This recipe features tender, marinated chicken breasts, infused with a bright citrus blend of orange and lime juice, seasoned to perfection with garlic, cumin, and paprika. Sautéed red and yellow bell peppers add a burst of color and crunch, while creamy coconut milk ties it all together in a luscious, aromatic sauce. Served over fluffy white rice and garnished with fresh cilantro and optional lime wedges, this dish is as visually stunning as it is delicious. Perfect for a quick yet impressive weeknight dinner, it’s a tropical escape in every bite. Keywords: Chicken Cozumel recipe, citrus-marinated chicken, coconut milk sauce, flavorful chicken dinner, tropical-inspired recipe.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 cups orange juice
- 0.25 cups lime juice
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 cups coconut milk
- 0.25 cups fresh cilantro, chopped
- 3 cups white rice, cooked
- 4 pieces optional lime wedges for garnish
Instructions
In a medium bowl, whisk together the orange juice, lime juice, olive oil, minced garlic, ground cumin, paprika, salt, and black pepper to create the marinade.
Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is fully coated. Refrigerate for at least 20 minutes, or up to 2 hours for maximum flavor.
Heat a large skillet over medium-high heat. Remove the chicken from the marinade, letting excess drip off, and cook for 6-7 minutes on each side, or until the chicken is browned and fully cooked through (internal temperature of 165°F). Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced red and yellow bell peppers. Sauté for 3-4 minutes until tender-crisp.
Reduce the heat to medium-low. Stir in the coconut milk and let it simmer for 2-3 minutes to incorporate the flavors.
Return the chicken breasts to the skillet, spoon the coconut-pepper sauce over them, and allow them to simmer gently for 5 minutes.
Garnish with freshly chopped cilantro and a lime wedge, if desired. Serve hot over a bed of freshly cooked white rice.
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 631 mg | 27% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 11.9 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 951 mg | 20% | |
*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.
