Lemongrass Chicken with Rice and Zucchini

• servings: 4 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

1 1/2 pounds boneless skinless chicken thighs

1 teaspoon paprika

garlic powder, onion powder, salt, and pepper to taste

olive oil

3 cloves garlic, minced

1 jalapeño, ribs and seeds removed (optional), minced

one 1-inch knob of ginger, grated or minced

2 tablespoons lemongrass or lemongrass paste

1 tablespoon brown sugar

one 14-ounce can unsweetened coconut cream (similar to coconut milk, but NOT the same as cream of coconut, which is sweetened!)

juice and zest of one lime

salt to taste

cilantro and/or basil, chopped

rice

zucchini or broccoli or a nice lil green salad

Directions

Cook the chicken

Heat the oil in a large skillet over medium high heat. Add the chicken thighs, sprinkle with spices, and cook for 8-10 minutes until cooked through. Remove from pan. Once cooled, shred / pull into small bite-sized pieces.

Make the lemongrass sauce

Add the garlic, jalapeño, and ginger to the chicken pan (you don’t have to wipe it out – save all those good flavors). Sauté until fragrant. Add the lemongrass and brown sugar; stir to combine. Add coconut cream and bring to a low, gentle simmer. Season with lime zest, lime juice, and salt.

Finish

Add chicken back in to the sauce. Stir in some fresh cilantro or basil just before serving. Serve over rice with any veggies that you like (see zucchini directions in the notes section). And now enjoy this amazing flavor moment. ♡

Nutrition

• Calories: 442
• Total Fat: 5.1 g
• Saturated Fat: 1.3 g
• Trans Fat: 0 g
• Cholesterol: 106.5 mg
• Sodium: 458.1 mg
• Total Carbohydrate: 40.6 g
• Dietary Fiber: 1 g
• Total Sugars: 2.4 g
• Protein: 26.6 g