NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1/2 cup Light Coconut Milk

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 clove Garlic

1 tsp Fresh Ginger

1 tbsp Lime Juice

Salt and Pepper to taste

PREPARATION

• 1

  Preheat the oven to 425°F.

• 2

  In a bowl, whisk together the light coconut milk, lime juice, minced garlic, grated ginger, salt, and pepper.

• 3

  Place the chicken breast in a shallow dish and pour half of the coconut mixture over it. Let it marinate for at least 15 minutes.

• 4

  Meanwhile, chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss with a drizzle of coconut milk mixture, salt, and pepper.

• 5

  Arrange the vegetables on a baking sheet lined with parchment paper and roast in the oven for about 20 minutes until they become tender and slightly caramelized.

• 6

  While the vegetables roast, heat a skillet over medium-high heat. Sear the marinated chicken breast for 2-3 minutes on each side until golden.

• 7

  Pour the remaining coconut mixture over the chicken, reduce the heat to medium-low, and let it simmer for another 8-10 minutes until the chicken is cooked through.

• 8

  Serve the coconut cream chicken alongside the roasted vegetables, drizzling any extra pan juices over the top.