Ingredients

• chicken breasts - 4, boneless and skinless
• olive oil - 2 tablespoons
• onion - 1, chopped
• garlic cloves - 3, minced
• green bell pepper - 1, chopped
• red bell pepper - 1, chopped
• tomatoes - 2, diced
• coconut milk - 1 can (400 ml)
• chicken broth - 1 cup
• cooked rice - 3 cups
• mozzarella cheese - 1 cup, shredded
• breadcrumbs - ½ cup
• parmesan cheese - ¼ cup, grated
• salt - to taste
• black pepper - to taste
• fresh cilantro - ¼ cup, chopped

Instructions

1. 1.

   Preheat the oven to 375°F (190°C).

2. 2.

   Season the chicken breasts with salt and black pepper.

3. 3.

   In a large skillet, heat olive oil over medium heat. Add the chicken breasts and cook until browned, about 5 minutes per side. Remove and set aside.

4. 4.

   In the same skillet, add onions, garlic, green bell pepper, and red bell pepper. Sauté until softened, about 5 minutes.

5. 5.

   Stir in the diced tomatoes and cook for another 2 minutes.

6. 6.

   Add the coconut milk and chicken broth, and bring to a simmer.

7. 7.

   Slice the cooked chicken breasts and return them to the skillet. Simmer for 10 minutes.

8. 8.

   In a large casserole dish, spread the cooked rice evenly at the bottom.

9. 9.

   Pour the chicken and sauce mixture over the rice, spreading it evenly.

10. 10.

    Sprinkle mozzarella cheese over the top.

11. 11.

    In a small bowl, combine breadcrumbs and parmesan cheese. Sprinkle over the casserole.

12. 12.

    Bake in the preheated oven for 25 minutes, or until the top is golden and bubbly.

13. 13.

    Garnish with fresh cilantro before serving.

Nutritional Facts