Monday, March 6, 2017

Peanut Chicken Skillet - Low Carb, Gluten Free

I know when you think of peanut butter, chicken is not usually the next thing that comes to mind. If we were playing  a word association game, you would likely answer with jelly. But trust me when I tell you that it is equally as good paired with chicken. We love to serve this dish with a side of cauliflower rice, or vegetable noodles.

Prep Time: 10 minutes        Cook Time: 20 minutes         Yield: 4 Servings


1 1/2 lb chicken breast, cut into tender sizes pieces
sea salt and pepper
2 tbsp butter
2 tbsp olive oil
1 red bell pepper (about 3.5 oz), julienned
3 cloves garlic, minced
3/4 cup chicken stock
1/3 cup natural peanut butter, creamy
3 tbsp soy sauce or coconut aminos (get it here)
1/2 tsp crushed red pepper flakes
3 green onions, chopped


Season the chicken breasts with a little salt and pepper on both sides.
Heat a large skillet over medium-high heat. Add butter and olive oil.
Add the chicken to the skillet and sear for 5-10 minutes, browning on both sides.
Reduce heat to medium-low and add the red peppers and garlic to the skillet.
Saute for an additional 5 minutes. (Be careful not to scorch the garlic)
In a mixing bowl, combine chicken stock, peanut butter, soy sauce and red pepper flakes. Whisk until well incorporated.
Pour sauce into skillet. Bring to a boil over medium-high heat, then reduce heat to low and let simmer.
Let simmer, stirring frequently for 5 minutes.
Sprinkle green onions over top before serving.

Per Serving - Calories: 502 | Carbs: 12 g | Fat: 33 g| Protein: 44 g | Fiber: 3.75 g | Net Carbs: 8.25 g

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