Thai Coconut Lime Chicken With Peppers

1. 1

   Preheat oven to 425-F

2. 2

   Lightly oil a baking dish that is at least 2 inches deep and big enough to hold the chicken breasts without touching.

3. 3

   In a measuring cup mix the coconut milk, lime, cayenne and 1 tbsp of the sugar.

4. 4

   In the baking dish, toss the peppers and garlic with half of the coconut milk mixture.

5. 5

   Place the chicken on top of the peppers and drizzle with the remaining coconut milk mixture. Sprinkle the remaining sugar over the chicken.

6. 6

   Bake uncovered about 25 minutes, until the tops are browned and the breasts are 160-F on an insta-read thermometer.

* Per serving · 4 servings · Values may vary.

No additional tips available.