Coconut Chicken with Sun-Dried Tomatoes and Zucchini

Step 1: Begin by preparing your ingredients. Slice the chicken breast into bite-sized pieces, and set aside. Chop the sun-dried tomatoes into smaller pieces if they are whole. Rinse the zucchini and slice it into half-moons or rounds, depending on your preference.

Step 2: Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chicken pieces and season them with salt and pepper. Sauté the chicken for about 5-7 minutes, or until it is golden brown and cooked through. Stir occasionally to ensure even cooking.

Step 3: After the chicken is cooked, add the chopped sun-dried tomatoes to the skillet. Stir them into the chicken and cook for an additional 2 minutes, allowing the flavors to meld together.

Step 4: Pour in the coconut milk, stirring well to combine all the ingredients. Bring the mixture to a gentle simmer, allowing it to cook for about 5 minutes. The coconut milk will thicken slightly, creating a luscious sauce.

Step 5: Add the sliced zucchini to the skillet, stirring to incorporate it into the sauce. Continue to cook for another 5-7 minutes, or until the zucchini is tender but still retains some crunch. Taste and adjust the seasoning with additional salt and pepper if necessary.

Step 6: Once the zucchini is cooked, remove the skillet from the heat. Let the dish sit for a minute, allowing the flavors to settle. Serve the Coconut Chicken with Sun-Dried Tomatoes and Zucchini hot, garnished with fresh herbs if desired, over a bed of rice or with crusty bread.