Coconut Lime Hen and Zucchini

Creamy, saucy, and SO flavorful, this coconut lime hen and zucchini is quick and straightforward! It’s excellent served over rice or quinoa. Yum!

I threw this straightforward recipe collectively one evening solely as a result of I wanted to make use of up some zucchini, and it ended up being one of many tastiest meals we ate this summer time! When a meal this scrumptious crosses your path, you drop every thing and share it with the world.

Hen, Zucchini, and Layers of Taste

This recipe could be very easy:

1. Brown hen items in slightly little bit of olive oil till golden.
2. Repeat with the zucchini.
3. Exponentially enhance the flavour by sautéing jalapeno (take the seeds out for excellent taste with low warmth), contemporary ginger, and contemporary garlic.
4. Add coconut milk, slightly contact of brown sugar, lime juice, and zest.
5. Simmer and serve.

The flavour of the hen, zucchini, and coconut lime sauce is out of this world scrumptious!

Contemporary Garlic + Contemporary Ginger

The intense, contemporary flavors of the the garlic and ginger are vital to having fun with the very best coconut sauce this weblog has ever recognized.

For contemporary ginger: purchase a piece of contemporary ginger, minimize into 1-inch items and freeze. When wanted, pull out a knob from the freezer and grate it on a rasp grater or the small holes of a field grater (no must peel). Ginger paste or frozen ginger cubes additionally work nicely rather than the contemporary ginger. I’ve seen each at Walmart and Dealer Joe’s.

Personally, I’ve taken to retaining the frozen ginger and garlic cubes readily available always. They make it so easy to get these yummy, contemporary flavors in a dish with mainly zero effort.

Excellent for a Weeknight Dinner

This saucy coconut lime hen and zucchini makes an ideal straightforward and fast weeknight dinner.

Serve it over scorching, cooked rice or quinoa…or not. With flatbread…or not. It truly is tasty sufficient to be eaten by itself or with a pair different pleasant sides.

All you really want to know is that it’s extremely scrumptious AND a incredible technique to rid your counter of the backyard zucchini threatening to take over the world.

I’m pretty sure that this recipe may simply be tailored to an all-vegetable meal and/or the zucchini could possibly be swapped out for a variety of different veggies, like yellow squash, cauliflower, inexperienced beans, and so on. The key is basically within the flavorful sauce. Deal with that a part of the recipe, and you actually can’t go fallacious!

Coconut Lime Hen and Zucchini

Yield: 5 to six servings

Prep Time: 15 minutes minutes

Prepare dinner Time: 15 minutes minutes

Complete Time: 30 minutes minutes

• 2 to three tablespoons olive oil
• 1 to 1 ½ kilos boneless, skinless hen breasts or thighs, minimize into bite-size items
• Salt and pepper
• 2 cups diced zucchini
• 1 can (13.5 ounces) mild or common coconut milk
• 1 tablespoon cornstarch (optionally available – see word)
• 1 jalapeno pepper, finely minced (seeds eliminated for much less warmth)
• 1 tablespoon grated contemporary ginger (see word)
• 3 cloves garlic, finely minced
• 1 teaspoon brown sugar
• Zest of 1 lime
• 1 tablespoon contemporary lime juice (from about 1 medium lime)
• Sizzling, cooked rice or quinoa, for serving
• Chopped cilantro, for garnish (optionally available)

• In a 12-inch nonstick skillet, warmth 1 tablespoon of the olive oil over medium warmth till scorching and rippling. Pat the hen items dry with a paper towel and season flippantly with salt and pepper.

• Add the hen in a single layer (could must prepare dinner a number of batches in order to not over crowd the skillet), and prepare dinner till golden and principally cooked by means of (the hen will proceed to prepare dinner in a later step), about 2 minutes per aspect. Take away to a plate, leaving as a lot oil within the skillet as potential. Repeat with remaining hen, if wanted.

• Add one other drizzle of olive oil to the pan and warmth over medium warmth. Add the zucchini and prepare dinner till golden and scorching on one aspect, about 1 minute. Sir or flip and prepare dinner one other minute or so till the zucchini is tender (however not comfortable and mushy). Season flippantly with salt and pepper.

• Take away the zucchini to the plate with the hen – once more, leaving as a lot oil behind within the pan as potential.

• Whisk collectively the coconut milk and cornstarch collectively till easy. Put aside.

• If the skillet is dry, add a pair teaspoons of olive oil. Over medium warmth, add the jalapeno, ginger and garlic. Prepare dinner, stirring always, for 30-45 seconds. Scrape up any browned bits from the hen and zucchini.

• Add the coconut milk combination and brown sugar. Carry to a delicate simmer over medium-low warmth and prepare dinner for 1-2 minutes, whisking always.

• Add the cooked hen and zucchini again to the skillet. Stir and simmer for 3-4 minutes till the hen is cooked by means of and the sauce has thickened. Stir within the lime zest and lime juice. Season with extra salt, if wanted (it’s going to in all probability want it).

• Serve over scorching, cooked rice or quinoa and garnish with contemporary cilantro, if desired.

Cornstarch: the cornstarch helps thicken the sauce. It may be neglected for a thinner consistency.
Ginger: I discover the best approach to make use of contemporary ginger is to freeze 1-inch items. When wanted, pull out a knob from the freezer and grate it on a rasp grater or the small holes of a field grater (no must peel). Ginger paste or frozen ginger cubes (I’ve seen them at Walmart and Dealer Joe’s) additionally work nicely rather than the contemporary ginger. 
Garlic: for a barely much less contemporary/pungent garlic taste, 1 teaspoon garlic powder may be subbed for the contemporary garlic.
Coconut Milk: we’re simply utilizing common unsweetened canned coconut milk right here (not refrigerated coconut milk, coconut cream or cream of coconut). 

Serving: 1 serving (with out rice), Energy: 196kcal, Carbohydrates: 3g, Protein: 30g, Fats: 7g, Saturated Fats: 1g, Ldl cholesterol: 87mg, Sodium: 163mg, Fiber: 1g, Sugar: 2g

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