Description
Tender chicken breast and fresh zucchini cook in a zesty lemon-Parmesan sauce. A quick, one-pan meal bursting with vibrant, clean flavors—perfectly balanced for wellness.
Ingredients
4 boneless chicken breasts
1 cup all-purpose flour
1 tsp salt
1 tsp black pepper
1/2 cup unsalted Parmesan cheese (grated)
4 tbsp coconut oil or non-dairy cooking oil
2 lb zucchini slices
1 cup vegetable stock
1/2 cup coconut milk (unsweetened)
2 tbsp lemon juice
1 tbsp lemon zest
1 clove garlic (minced)
Fresh basil (for garnish)
Instructions
Season chicken breasts with salt and pepper.
Coat in flour and seal in pan using coconut oil.
Cook zucchini until tender.
Add garlic, lemon zest, and vegetable stock to the pan.
Stir in coconut milk, lemon juice, and Parmesan cheese.
Simmer sauce until thickened; coat chicken and zucchini.
Garnish with fresh basil before serving.
Notes
Can substitute 1/4 cup water for vegetable stock for lower sodium.
Use zucchini noodles for a grain-free version.
Make-ahead: Sauce thickens as it cools—thin with 1 tbsp stock or water when reheating.
Nutrition
- Serving Size: 1/4 of dish
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 90mg