NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup zucchini

1 cup red bell pepper

0.5 tbsp olive oil

2 tbsp full-fat coconut milk

1 tbsp lime juice

0.5 tsp lime zest

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.25 tsp ground ginger

PREPARATION

• 1

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

• 2

  Dice the zucchini and red bell pepper into 1-inch pieces.

• 3

  Toss the vegetables on the baking sheet with the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Roast the vegetables for 18-20 minutes until they are tender and slightly charred at the edges.

• 5

  While vegetables roast, season the chicken breast with the garlic powder, ground ginger, and the remaining salt and pepper.

• 6

  Heat a non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes per side until fully cooked through.

• 7

  In a small bowl, whisk together the full-fat coconut milk and lime juice.

• 8

  Lower the skillet heat to medium-low, pour the coconut-lime mixture over the chicken, and simmer for 2 minutes until the sauce thickens slightly.

• 9

  Plate the chicken with the roasted vegetables and garnish with fresh lime zest before serving.