NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 cups zucchini

0.5 tbsp olive oil

3 cloves garlic

0.25 cup full-fat coconut milk

0.25 cup chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Slice the zucchini into half-inch rounds and toss with half of the olive oil, a pinch of salt, and a pinch of pepper.

• 3

  Spread the zucchini on the baking sheet and roast for 15-20 minutes until tender and slightly browned.

• 4

  Season the chicken breast with the remaining salt, pepper, and dried oregano.

• 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

  Remove the chicken from the pan and set aside; lower the heat to medium.

• 7

  Add the minced garlic to the skillet and sauté for 1 minute until fragrant.

• 8

  Whisk in the coconut milk and chicken broth, scraping up any browned bits from the bottom of the pan.

• 9

  Simmer the sauce for 3-5 minutes until it thickens slightly, then return the chicken to the pan to coat.

• 10

  Serve the chicken topped with the creamy sauce and fresh parsley alongside the roasted zucchini.