Sautéed Chicken and Vegetables with Coconut Water


What you need

  • 2 skinless boneless chicken breasts
  • 1/2 tsp sea salt
  • 1/8 tsp paprika
  • 1 1/2 TBS virgin coconut oil
  • 1/3 cup Copra Coconut Water
  • 1 shallot, halved and thinly sliced lengthwise
  • 1 TBS finely chopped garlic
  • 8 oz sugar snap peas, trimmed 
  • 1 red bell pepper, trimmed and cut diagonally into 1/2 in. wide strips
  • Dash of freshly ground black pepper 

step by step

  1. Pat chicken dry with paper towels, and rub all over with 1/2 tsp salt and paprika.
  2. Melt 1 TBS coconut oil in a nonstick skillet over medium-high. *Note to not clean the skillet between steps for the best tasting accumulated pan juices.
  3. While oil simmers, add chicken, rounded side down. Cook until browned. If using a thermometer, it should register 160 degrees. 
  4. Remove chicken to a plate, and cover to keep warm. 
  5. Reduce heat to medium-low, sliding skillet off heat to cool if needed, and add 1/4 cup coconut water.
  6. Cook, without stirring, until liquid reduces to about 2 1/2 TBS, about 1 min. 
  7. Pour pan sauce over chicken. 
  8. Add remaining 1 1/2 tsp coconut oil, shallot and garlic to skillet.
  9. Sauté over medium until aromatic, about 30 seconds. Add snap peas and bell pepper. 
  10. Season with a dash of salt and pepper.
  11. Cook, stirring constantly until hot for 1 minute.
  12. Splash in remaining coconut water while cooking the vegetables until crisp-tender. 
  13. Remove from heat. Slice chicken and serve with vegetables.


*Adapted from CookingLight


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