Sheet-Pan Coconut-Lime Chicken with Roasted Bell Peppers & Snap Peas
This vibrant gluten-free dish features succulent chicken breasts slow-cooked in creamy coconut milk with zesty lime, paired with sweet bell peppers and crisp snap peas. It's a quick, nourishing meal perfect for busy weeknights, offering bold flavors with minimal effort.
- 4 pieces boneless, skinless chicken breasts
- 1 cup coconut milk (unsweetened, canned)
- 1 whole lime (zested and juiced)
- 2 cups bell peppers (assorted colors, sliced)
- 1.5 cups sugar snap peas (trimmed)
- 2 cloves garlic (minced)
- 1 tbsp olive oil
- 0.25 cup fresh cilantro (chopped, optional)
- 1 tsp salt
- 0.5 tsp black pepper
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Instructions
In a slow-cooker, whisk together coconut milk, lime juice, lime zest, garlic, salt, and black pepper. Add chicken breasts and coat well.
⏱️ 2 minutes 🌡️ LowScatter sliced bell peppers and snap peas around and over the chicken. Drizzle olive oil over the vegetables.
⏱️ 1 minuteCover and cook on HIGH for 25 minutes, or until the chicken is cooked through and vegetables are tender-crisp.
⏱️ 25 minutes 🌡️ HighTransfer chicken and vegetables to plates, spoon coconut-lime sauce over the top, and garnish with fresh cilantro if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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