Using unsweetened, pulp-free coconut water adds a bright finish and depth of flavor to your cooking.  In this specific recipe, chicken breasts are rubbed with salt and paprika, pan-seared in coconut oil, and the pan deglazed with coconut water.  Once the chicken is cooked through, you then cook sugar snap peas and sweet peppers in the same pan with the coconut oil and water again.  The entire dish has a hint of coconut flavor, without being overwhelming.  This is a wonderful way to experiment with cooking with coconut water! This was my first time using it, and my mind is already thinking of other ways to utilize the flavorful, healthy product.

Tagged: chicken, chicken and vegetables with coconut water, chicken breasts, coconut oil, coconut water, Cooking Light, Cooking Light magazine, pan-seared chicken, paprika, red bell peppers, snap peas, sugar snap peas, sweet peppers, vegetable saute