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.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Cut the chicken breasts into bite-sized pieces and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Pour in the coconut milk and stir until the spices are fully incorporated. Let the mixture simmer for 2-3 minutes.

Step 7

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.

Step 8

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.

Step 9

Garnish with freshly chopped cilantro before serving.

Step 10

Serve The Peacock My Version over a bed of warm jasmine rice and enjoy the vibrant flavors of this colorful dish.

Nutrition Facts

Serving size	1506.1 grams (1506.1g)

Amount per serving	% Daily Value*
Calories	1453

Total Fat 40.70g	52%
Saturated Fat 7.50g	38%
Polyunsaturated Fat 4.10g
Cholesterol 206mg	69%
Sodium 5074mg	221%
Total Carbohydrate 185.40g	67%
Dietary Fiber 13.80g	49%
Total Sugars 39.60g
Protein 88.50g	177%

Vitamin D 0IU	0%
Calcium 204mg	16%
Iron 8mg	45%
Potassium 2543mg	54%

*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.

Source of Calories

Fat: 25.1%

Protein: 24.2%

Carbs: 50.7%