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Ingredients:

  • Shrimp
  • Chicken breast
  • Pineapple
  • Mango
  • Avocado
  • Coconut milk
  • Lime juice

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Rinse the shrimp and pat them dry with paper towels.
  3. Season the chicken breast with salt, pepper, and your desired herbs and spices.
  4. Cut the pineapple and mango into bite-sized pieces.
  5. Peel and pit the avocado.
  6. In a blender or food processor, combine the coconut milk, lime juice, and a pinch of salt. Blend until smooth.
  7. Heat a non-stick skillet over medium heat. Add the chicken breast and cook for 5-7 minutes per side, or until cooked through.
  8. Remove the chicken from the skillet and set aside. Add the pineapple, mango, and avocado to the skillet and cook for an additional 2-3 minutes, or until lightly browned.
  9. Pour the coconut milk mixture over the vegetables and chicken in the skillet. Stir to combine.
  10. Return the chicken to the skillet and cook for an additional 2-3 minutes, or until the sauce has thickened and the chicken is fully coated.