Recipe: Coconut Lime Chicken and Zucchini

Ingredients

2 to 3 tablespoons olive oil
1 to 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
2 cups diced zucchini
1 can (13.5 ounces) light or regular coconut milk
1 tablespoon cornstarch (optional)
1 jalapeno pepper, finely minced jalapeno pepper
1 tablespoon grated fresh ginger
3 cloves garlic, finely minced
1 teaspoon brown sugar
1 tablespoon fresh lime juice (from about 1 medium lime)
Zest of one lime
Salt and pepper to taste
Hot, cooked rice or quinoa, for serving
Chopped cilantro, for garnish (optional)

Heat olive oil in a nonstick skillet over medium heat.
Pat chicken dry, season with salt and pepper, and cook until golden, about 2 minutes per side. Remove and set aside.
Add more olive oil if needed and cook zucchini until golden, then remove and set aside.
Sauté jalapeno, ginger, and garlic in the skillet for 30-45 seconds.
Whisk coconut milk and cornstarch until smooth, then add to the skillet with brown sugar and bring to a simmer.
Return chicken and zucchini to the skillet, simmer until chicken is cooked through and sauce thickens.
Stir in lime zest and lime juice, adjusting seasoning with salt if needed.
Serve over rice or quinoa and garnish with cilantro if desired.

Servings

5 to 6

Calories

196

Total fat

Total carbohydrates

Total protein

30g

Sodium

163mg

Cholesterol

87mg