Chicken and Vegetables with Coconut Water

Admittedly, I was a little late to the coconut water party.  I finally took notice of those super interesting coconut water bottles start to hit the shelves of my grocery store a few years ago and I was super enthusiastic to jump on the bandwagon.  I read all about the health benefits. I'm always looking for ways to flavor my water and I LOVE coconut so it seemed like a no brainer.  I eagerly pulled one of each of the different kinds of coconut water from the shelf and put them in my cart, eager to take home and start hydrating.  

When I got home, I conducted my own taste test and sampled all of the different types of coconut water.  I wanted to love it.   I thought I would love it.  To be honest, it never actually occurred to me that I wouldn't enjoy it.  What's not to like?  It's water, it's coconut, it's delicious, right?  I tried it over and over again but I just couldn't seem to convince myself that coconut water was as wonderful as it was in my mind.  

After tasting at least a half a dozen different brands, I finally came to the conclusion that it wasn't the flavor of the coconut water that was displeasing, it was the consistency.  There is an unusually thick quality to coconut water that I just couldn't get past.  I feel like I should also point out that I can't drink orange juice or smoothies either - because of their consistency.  I definitely have texture issues when it comes to beverages.  I don't blame the coconut water - it's more of a personal struggle.  

The fact that I don't enjoy drinking coconut water, isn't going to stop me from cooking with it though.  Reducing it and using it as a sauce for chicken and vegetables is my idea of the perfect use for coconut water.  

Chicken and Vegetables with Coconut Water
2 boneless, skinless chicken breasts
1/2 teaspoon salt
1/8 teaspoon pepper
​1 1/2 Tablespoons coconut oil
1/3 cup coconut water
1 shallot, thinly sliced
1 Tablespoon garlic
8 ounces sugar snap peas
1 bell pepper, cut into strips
​black pepper

Pat chicken dry with paper towels.  Sprinkle with salt and pepper. 

Melt 1 T. coconut oil in skillet.  Add chicken and cook to 160 degrees.  

Transfer chicken to a plate to rest.  Do not wipe out skillet. 

Add 1/4 c. coconut water to skillet.  Reduce to 2 1/2 Tablespoons. 

Pour sauce over chicken. 

Add 1 1/2 t. coconut oil, shallot and garlic to skillet. Cook 30 seconds. 

Add peas and bell pepper.  Season with salt and pepper.  Cook 1 minute. 

Add remaining coconut water and cook until vegetables are tender. 

Slice chicken and serve with vegetables. 

This recipe has single-handedly restored my faith in coconut water.  This chicken was really good.  There wasn't a ton of coconut flavor even though I used both coconut water and coconut oil but it was insanely delicious.  Who knew that coconut water was such a great way to flavor vegetables and chicken?  Now I can't help but wonder what other things I can cook with coconut water.    

Ciao!​

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