Lemongrass Chicken with Rice and Zucchini

• boneless skinless chicken thighs↗1.5 pounds
• paprika↗1 teaspoon
• garlic powder, onion powder, salt, and pepper to taste↗
• olive oil↗
• cloves garlic, minced↗3
• jalapeño, ribs and seeds removed, minced↗1
• one 1-inch knob of ginger, grated or minced1
• lemongrass or lemongrass paste2 tablespoon
• brown sugar↗1 tablespoon
• one 14-ounce can unsweetened coconut cream (important: NOT cream of coconut)14 ounce
• juice and zest of one lime
• salt to taste↗
• zucchinis2
• olive oil↗1
• salt and pepper to taste
• cilantro and/or basil, chopped
• rice↗

Step-by-step instructions

1. 1

   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 (165 degrees F). Remove from pan. Once cooled, shred / pull into small bite-sized pieces.

2. 2

   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 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.

3. 3

   Bake the Zucchini: Cut zucchini into coins, toss with olive oil and salt and pepper, and arrange in a layer on a baking sheet. Bake for 10-15 minutes at 450 degrees.

4. 4

   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. ♡