Herb chicken pan with zucchini

Herb chicken pan with zucchini: 520 kcal and 40 g protein per serving, ready in 20 minutes. Nutrition calculated from the ingredients.

Ingredients

• 10 g Rapeseed oil
• 70 g Onions (diced)
• 8 g Garlic (finely chopped)
• 150 g Chicken breast (cubed)
• 130 g Zucchini (sliced)
• 80 g Coconut milk
• 2 g Rosemary
• 2 g Thyme
• 10 g Mustard

Instructions

1. Heat 10 g rapeseed oil in a large pan over high heat.
2. Sweat 70 g onions for 2 minutes, add 8 g garlic and fry 30 seconds.
3. Add 150 g Chicken breast and sear 5–7 minutes until browned.
4. Stir in 130 g Zucchini and cook 5 minutes over medium heat.
5. Rub 2 g rosemary and 2 g thyme between your fingers and add; 10 g mustard bring body and acidity.
6. Deglaze with 80 g Coconut milk, reduce for 2 minutes and season well.

Nutrition per serving

• 520 kcal
• 40 g protein
• 19 g carbs
• 33 g fat

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