Dinner

Chicken Breast with Moqueca Sauce, Hearts of Palm & Charred Okra

Name: Chicken Breast with Moqueca Sauce, Hearts of Palm & Charred Okra
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts (about 7 oz each), patted dry; Sea salt and freshly cracked black pepper; 2 tablespoons olive oil; 1 medium red bell pepper, sliced into strips; 1 small yellow onion, thinly sliced; 3 cloves garlic, minced; 1 can (14 oz) diced tomato (fire-roasted if possible); 1 can (14 oz) full-fat unsweetened coconut milk; 2 teaspoons dendê oil (Brazilian palm oil) or smoked paprika; 0.5 teaspoon ground coriander; 1 bay leaf; 1 can (14 oz) hearts of palm (palmito), drained and halved lengthwise; 8 oz fresh okra, trimmed and halved lengthwise; 2 tablespoons fresh cilantro, chopped; 2 tablespoons fresh parsley, chopped; 1 lime, cut into wedges

Pan-seared chicken breast topped with a velvety moqueca-inspired sauce of coconut milk, tomato, bell pepper, and dendê oil (with a touch of paprika if dendê is unavailable), served with tender hearts of palm and charred okra for textural contrast. It tastes like coastal Brazil.

1191cal 59gprotein 98gcarbs 68gfat 12min prep 25min cook 2serves

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