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.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

In the same skillet, add the sliced red and yellow bell peppers. Sauté for 3-4 minutes until tender-crisp.

Step 5

Reduce the heat to medium-low. Stir in the coconut milk and let it simmer for 2-3 minutes to incorporate the flavors.

Step 6

Return the chicken breasts to the skillet, spoon the coconut-pepper sauce over them, and allow them to simmer gently for 5 minutes.

Step 7

Garnish with freshly chopped cilantro and a lime wedge, if desired. Serve hot over a bed of freshly cooked white rice.

Nutrition Facts

Serving size	1475.2 grams (1475.2g)

Amount per serving	% Daily Value*
Calories	1332

Total Fat 32.90g	42%
Saturated Fat 5.40g	27%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 2436mg	106%
Total Carbohydrate 236.50g	86%
Dietary Fiber 13.00g	46%
Total Sugars 42.90g
Protein 23.30g	47%

Vitamin D 0IU	0%
Calcium 199mg	15%
Iron 13mg	71%
Potassium 1681mg	36%

*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: 22.2%

Protein: 7.0%

Carbs: 70.8%