NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 tbsp creamy peanut butter

1 tbsp coconut aminos

1 tbsp lime juice

1 tsp grated fresh ginger

1 clove garlic

1 tsp avocado oil

1 cup red bell pepper

1 cup sugar snap peas

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sriracha

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and season both sides evenly with sea salt and black pepper.

• 2

  In a small mixing bowl, whisk together the creamy peanut butter, coconut aminos, lime juice, grated ginger, minced garlic, and sriracha until the sauce is smooth and emulsified.

• 3

  Heat the avocado oil in a large non-stick skillet over medium-high heat until shimmering.

• 4

  Place the chicken breast in the skillet and sear for 5 to 7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 5

  Remove the chicken from the pan and transfer to a cutting board to rest for 3 minutes before slicing into strips.

• 6

  In the same skillet, add the sliced red bell peppers and sugar snap peas, sautéing for 3 to 4 minutes until they are tender-crisp and vibrant.

• 7

  Arrange the sautéed vegetables on a plate, top with the sliced chicken, and drizzle the velvety peanut sauce over the top.