Thai Coconut Lime Chicken With Peppers

• 1/2 cup light coconut milk
• 1/2 cup fresh lime juice
• 1/4 tsp cayenne
• 2 tbsp brown sugar
• 1 large red bell pepper, chopped
• 1 large yellow bell pepper, chopped
• 1 glove garlic, chopped
• 4 chicken breasts, on the bone with skin

1. Preheat oven to 425-F
2. Lightly oil a baking dish that is at least 2 inches deep and big enough to hold the chicken breasts without touching.
3. In a measuring cup mix the coconut milk, lime, cayenne and 1 tbsp of the sugar.
4. In the baking dish, toss the peppers and garlic with half of the coconut milk mixture.
5. Place the chicken on top of the peppers and drizzle with the remaining coconut milk mixture. Sprinkle the remaining sugar over the chicken.
6. Bake uncovered about 25 minutes, until the tops are browned and the breasts are 160-F on an insta-read thermometer.

light coconut milk, lime juice, cayenne, brown sugar, red bell pepper, yellow bell pepper, garlic, chicken breasts

Taken from www.epicurious.com/recipes/member/views/thai-coconut-lime-chicken-with-peppers-50052767 (may not work)