Coconut Lime Hen and Zucchini

Creamy, saucy, and SO flavorful, this coconut lime hen and zucchini is quick and simple! It’s good 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 season! When a meal this scrumptious crosses your path, you drop the whole lot and share it with the world.

White bowl with pieces of chicken and zucchini in cream sauce over white rice.

Hen, Zucchini, and Layers of Taste

This recipe could be very easy:

  1. Brown hen items in a little bit little bit of olive oil till golden.
  2. Repeat with the zucchini.
  3. Exponentially improve the flavour by sautéing jalapeno (take the seeds out for nice taste with low warmth), contemporary ginger, and contemporary garlic.
  4. Add coconut milk, a little bit 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!

Chicken pieces browning in pan; zucchini browning in pan.

Recent Garlic + Recent Ginger

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

For contemporary ginger: purchase a bit of contemporary ginger, lower 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 effectively rather than the contemporary ginger. I’ve seen each at Walmart and Dealer Joe’s.

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

Chicken and zucchini in skillet with coconut cream sauce.

Good for a Weeknight Dinner

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

Serve it over sizzling, 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 actually need to know is that it’s extremely scrumptious AND a unbelievable technique to rid your counter of the backyard zucchini threatening to take over the world.

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

White bowl with white rice and chicken and zucchini in coconut lime sauce.

What to Serve With This

  • Flatbread/naan (do-it-yourself or storebought)
  • Recent fruit
Top down view of chicken and zucchini in cream sauce over white rice.

Coconut Lime Hen and Zucchini

  • 2 to three tablespoons olive oil
  • 1 to 1 ½ kilos boneless, skinless hen breasts or thighs, lower into bite-size items
  • Salt and pepper
  • 2 cups diced zucchini
  • 1 can (13.5 ounces) mild or common coconut milk
  • 1 tablespoon cornstarch (elective – 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)
  • Scorching, cooked rice or quinoa, for serving
  • Chopped cilantro, for garnish (elective)
  • In a 12-inch nonstick skillet, warmth 1 tablespoon of the olive oil over medium warmth till sizzling 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 (might must cook dinner a number of batches in order to not over crowd the skillet), and cook dinner till golden and principally cooked via (the hen will proceed to cook 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 cook dinner till golden and scorching on one aspect, about 1 minute. Sir or flip and cook 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 clean. Put aside.

  • If the skillet is dry, add a pair teaspoons of olive oil. Over medium warmth, add the jalapeno, ginger and garlic. Cook dinner, stirring continuously, 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 cook dinner for 1-2 minutes, whisking continuously.

  • Add the cooked hen and zucchini again to the skillet. Stir and simmer for 3-4 minutes till the hen is cooked via and the sauce has thickened. Stir within the lime zest and lime juice. Season with further salt, if wanted (it is going to most likely want it).

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

Cornstarch: the cornstarch helps thicken the sauce. It may be omitted 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 effectively rather than the contemporary ginger. 
Garlic: for a barely much less contemporary/pungent garlic taste, 1 teaspoon garlic powder could 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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