Remove stem, seeds, ribs, and cut bell pepper into 1/4" strips.

Trim zucchini ends and cut lengthwise into 1/4" slices on an angle. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

Mince cilantro (no need to stem).

Peel and halve shallot. Slice one half into thin strips and mince the other half.

Mince garlic.

Pat chicken dry and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

Remove from burner. Transfer chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.

While chicken cooks, continue recipe.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add bell peppers, zucchini, and a pinch of salt to hot pan. Stir occasionally until lightly browned and tender, 6-8 minutes.

Add sliced shallots, garlic, 1/4 tsp. salt, 1/4 tsp. pepper, and garlic and parsley seasoning. Stir occasionally until fragrant, 1-2 minutes.

Remove from burner.

While vegetables cook, continue recipe.

Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add minced shallots to hot pan and stir often until lightly softened, 1-2 minutes.

If pan becomes dry, add 1-2 Tbsp. water, as needed.

Add ginger and coconut milk. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed. Bring to a simmer.

Once simmering, stir often until lightly thickened, 4-5 minutes.

Stir in cilantro and a pinch of salt and pepper. Return chicken to hot pan and flip until coated, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping chicken with extra sauce from pan. Bon appétit!