NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tsp Olive oil

1 cup Zucchini

0.25 cup Cooked white rice

0.25 cup Full-fat coconut milk

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Season the chicken breast with 0.25 tsp sea salt and 0.25 tsp black pepper on both sides.

• 2

  Heat 1 tsp olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 3

  Remove the chicken from the pan and set aside; add 1 clove minced garlic to the same skillet and sauté until fragrant.

• 4

  Pour in 0.25 cup full-fat coconut milk, 1 tbsp lemon juice, and 1 tsp lemon zest, whisking to deglaze the pan and simmering until the sauce thickens slightly.

• 5

  Stir 0.25 cup cooked white rice and 1 cup riced zucchini (finely shredded or pulse-processed) into the skillet, tossing until the zucchini is tender and the mixture is well-coated.

• 6

  Slice the chicken, place it over the creamy zucchini rice, and garnish with 1 tbsp fresh parsley before serving.