Cranberry and Zucchini Chicken
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4.79 from 28 votes

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. 
Course Main Course
Cuisine French
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 356kcal
Author Valerie Remy-Milora


  • 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.


Nutrition per serving: Carbs 23g  -  Fat 9g  -  Protein 46g