NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked white basmati rice

1 cup zucchini

0.25 cup full-fat coconut milk

0.5 tbsp ghee

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh parsley

PREPARATION

• 1

  Dice the chicken breast into bite-sized cubes and season evenly with sea salt, black pepper, and garlic powder.

• 2

  Heat the ghee in a large non-stick skillet over medium-high heat until melted and shimmering.

• 3

  Add the chicken cubes to the skillet and sear for 6-8 minutes, turning occasionally until golden brown and cooked through.

• 4

  Remove the chicken from the pan and set it aside on a plate, leaving any remaining fat in the skillet.

• 5

  Add the diced zucchini to the same skillet and sauté for 3-4 minutes until it becomes tender-crisp and slightly browned.

• 6

  Stir in the cooked rice, coconut milk, lemon juice, and lemon zest, scraping the bottom of the pan to release any flavorful bits.

• 7

  Return the chicken to the skillet and toss everything together for 1-2 minutes until the sauce thickens into a creamy consistency.

• 8

  Remove from heat, garnish with freshly chopped parsley, and serve immediately.