What you’ll need
Crushed Chili Flakes
1 cup dry
Salt + Pepper
Using a gallon ziplock baggie, combine chicken broth, oil, lemon juice, all dry spices, & garlic.
Add chicken breasts, seal bag & massage until well mixed. Refrigerate 30 minutes.
While the chicken is marinating, dice zucchini.
And cook Basmati rice (I like using my Instant Pot)
Heat large frying pan or grill pan over medium heat. Heat 1 Tbsp avocado oil, then add chicken.
Cook chicken 7-8 min per side, or until internal temp reaches 165 degrees. Remove from pan.
Wipe out pan. Heat pan on medium-high. Sauté zucchini 2-3 minutes. Seasoning with salt & pepper.
Add marinade, bring to simmer and cook 3-4 minutes. Sauce will be thick.
Divide chicken, zucchini & rice on plate. Add extra squeeze of lemon over chicken. Serve.