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
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Valerie Remy-Milora
1 to 2shallots, minced
1/2cuporganic dried cranberriesunsweetened is best
1/4cupcoconut milk with the fatsubstitute 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.Enjoy!
Nutrition per serving: Carbs 23g - Fat 9g - Protein 46g