Lemongrass Chicken

with rice and zucchini

Lemongrass Chicken with Rice and Zucchini

Serving suggestions: serve this with some brown or black rice to soak up all that delicious lemongrass sauce. If low carb, serve with cauliflower rice.

serves 4-6

INGREDIENTS

CHICKEN

• 1 1/2 pounds boneless skinless chicken thighs

• 1 teaspoon paprika

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

• olive oil

  LEMONGRASS SAUCE

• 3 cloves garlic, minced

• 1 jalapeno, ribs and seeds removed (optional), minced

• one 1-inch knob of ginger, grated or minced

• 2 tablespoons lemongrass, grated or lemongrass paste

• 1 tablespoon coconut sugar or raw honey

• 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

  ZUCCHINI

• 2 zucchini, sliced into rounds or half moons

• 1 tbsp olive oil

• salt & pepper to taste

INSTRUCTIONS

1. Preheat the oven to 450. Line a baking sheet with parchment paper.

2. Cook the chicken: Sprinkle the chicken with spices, and place on baking sheet. Bake for 10 minutes, flip, and finish baking for another 5-10 minutes or so until cooked through. Remove and set aside. (You can also cook chicken in a skillet if preferred).

3. Cook the zucchini: On another baking sheet (or same sheet with new parchment paper), add the zucchini, oil, and salt and pepper. Bake for 10-15 minutes.

4. Make the lemongrass sauce: Heat oil in a pan or skillet over medium heat. Add the garlic, jalapeño, and ginger to the a pan. Sauté until fragrant. Add the lemongrass and sugar or honey; stir to combine. Add coconut cream and bring to a low, gentle simmer. Season with lime zest, lime juice, and salt. 

5. Finish: Add chicken back in to the sauce. Stir in some fresh cilantro or basil just before serving. Serve over rice with zucchini.