NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup cremini mushrooms

1 cup zucchini

0.5 cup red bell pepper

0.25 cup full-fat coconut milk

1 tsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Dice the chicken breast, zucchini, and red bell pepper into bite-sized pieces, and slice the mushrooms.

• 3

  Place the chicken and vegetables on the baking sheet, drizzle with olive oil, and sprinkle with garlic powder, onion powder, sea salt, and black pepper.

• 4

  Toss everything together until evenly coated, then spread into a single layer.

• 5

  Roast in the oven for 18 to 20 minutes, or until the chicken is cooked through and the vegetables are tender with slightly browned edges.

• 6

  Transfer the roasted chicken and vegetable mixture into a skillet over low heat.

• 7

  Pour in the full-fat coconut milk and stir gently for 1 to 2 minutes until the sauce warms through and creates a creamy glaze.

• 8

  Garnish with chopped fresh parsley and serve immediately.