NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Creamy peanut butter

1 tbsp Coconut aminos

1 tsp Fresh ginger

1 tsp Olive oil

0.5 cup Diced pineapple

0.25 cup Diced red bell pepper

1 tbsp Diced red onion

1 tbsp Fresh cilantro

1 tbsp Lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cup Mixed baby greens

PREPARATION

• 1

  In a small bowl, whisk together the peanut butter, coconut aminos, and grated ginger until smooth to create the glaze.

• 2

  In a separate bowl, toss the diced pineapple, red bell pepper, red onion, cilantro, and half of the lime juice together to make the salsa.

• 3

  Season the chicken breast evenly on both sides with sea salt and black pepper.

• 4

  Heat the olive oil in a medium skillet over medium-high heat.

• 5

  Add the chicken to the skillet and cook for 5 to 6 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit.

• 6

  During the final minute of cooking, brush the peanut glaze over the chicken and let it warm through until sticky.

• 7

  Place the mixed baby greens on a plate, top with the glazed chicken, and spoon the fresh pineapple salsa over the top.

• 8

  Drizzle the remaining lime juice over the entire dish before serving.