There is something about the delicate blend of zucchini and cranberries with the exotic flavor of the coconut oil that make this dish particularly delectable and a little festive.
I prefer to use unsweetened cranberries as the zucchini is mild and sweet and I’m not overly fond of super sweet dishes but they are not always easy to find.
This dish is easy to make and ready in no time.
Cranberry Zucchini Chicken in Coconut
Cranberries and zucchini are the perfect pair in this simple, festive dish. Ready in no time it's sure to delight everyone at your table.
- 1/2 tbsp coconut oil
- 8 chicken tenderloins
- 4 medium zucchnis
- 1/2 cup chicken stock
- 1 to 2 shallots, minced
- 1/2 cup organic dried cranberries unsweetened is best
- 1/4 cup coconut milk with the fat substitute with heavy cream if desired
In a large skillet melt coconut oil. On high heat quickly brown chicken tenderloins on both sides.
Cut zucchini into quarters length wise, then cube. Reduce heat and add zucchini and minced shallots to chicken tenderloins. Add chicken broth. Cover and simmer until chicken is cooked through and zucchini is tender - about 25 minutes.
Add cranberries and cream and heat through. For a lighter, dairy free option replace heavy cream with almond milk.
Serve warm alone or with quinoa or wild rice, and a green salad.
- My family loves pasta but we try to keep simple carbohydrates to a minimum. Since making the decision to eliminate gluten from my diet as few years ago, I've had a lot of fun discovering new ways to make old favorites. Zucchini thinly sliced and sautéed lightly in garlic makes a…