Lazy Coconut Tomato Chicken

I have a confession.

I’m incredibly lazy.

I realize that I lift a lot of weights every day. And I walk to and from work, but I’ll be honest. I do those things because I don’t really have a choice – I compete in weightlifting, so if I don’t want to look like an idiot, I have to train. I don’t have a car, so I have to walk.

That means that when I get home at the end of the day, I don’t want to move.

And yet. I’m the chef at our casa, so I have to do at least a little bit of moving to make sure we eat. That’s why I like recipes that are not only super easy, but use as few dishes as possible. Less cleanup = less time away from the couch.

On nights that I could not care less about cooking, this is one of my go-to dinners. One cutting board, one knife, one pan, one pot, and a can opener. Let’s do the thing.

Tomato-Coconut Chicken Thing with Rice

1 cup rice (I use jasmine rice, because sorry, I love it. Damien’s the brown rice fan in our house. I would go with white every meal if I could.)

1 tablespoon coconut oil

1 can coconut milk

1 can tomatoes

4 boneless, skinless chicken breasts

1 garlic clove

2 cups mushrooms

1 red pepper

1 cup fresh basil

Literally any other vegetables you feel like

Get the rice going. Why does rice take fifteen years to cook? I won’t judge you if you toss some one-minute Uncle Ben’s on there.

Heat the coconut oil over medium-high heat. Chop up the garlic and stir it around ‘til it gets nice and fragrant. Rub the chicken breasts with salt and pepper, then toss them on the heat.

I usually sear them 5-8 minutes per side, depending on thickness. You don’t want them to be totally cooked, but you want a nice golden crisp. Chop up all your veggies in the meantime.

Take the chicken breasts out of the pan and throw in all the health. You can add the basil here too, although I usually add it at the last minute because I like it so fresh and so green. Let everything cook and mix with the garlic for a second or three. Then add the tomatoes and coconut milk.

Throw the chickens back in there, cover, and simmer for ~20 minutes or until they’re cooked through.

I’ve done this with white fish, chicken thighs, and tofu too. Just adjust the cooking time as you see fit. You’re an adult. I trust you.

Serve over rice. Leave the dishes for tomorrow.