NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

0.25 cup full-fat coconut milk

1 tbsp lemon juice

1 tsp dried oregano

1 clove garlic

1 cup broccoli florets

0.5 cup zucchini

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Toss the broccoli florets and sliced zucchini with half of the olive oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and slightly charred at the edges.

• 4

  While the vegetables roast, season the chicken breast evenly with the dried oregano and the remaining salt and pepper.

• 5

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 5-7 minutes per side until fully cooked.

• 6

  Reduce the heat to low, add the minced garlic for 30 seconds, then pour in the coconut milk and lemon juice.

• 7

  Simmer the sauce for 2-3 minutes until it thickens slightly, then serve the creamy chicken over the roasted vegetables.