27
Chicken and Veggies in a Light Peanut Sauce
4 servings
INGREDIENTS
12 oz boneless, skinless chicken breast, cooked and shredded(I use crockpot)
1 cup carrots, grated
1 cup red bell pepper, sliced thin
10 oz fresh spinach
1 Tbsp scallions, chopped
¼ cup fresh cilantro, chopped
1 Tbsp fresh ginger, grated
1 clove garlic, chopped
3 Tbsp coconut aminos
¼ tsp hot sauce
1 tsp rice vinegar
2 Tbsp powdered peanut butter
2 Tbsp water
1 tsp Stevia
DIRECTIONS
In a medium bowl combine ginger, aminos, PB2, water, Stevia, rice vinegar, hot sauce and garlic, stirring well with a whisk; set aside.
Heat oil in a large skillet over medium heat. Saute veges for 3 minutes and then add sauce mixture, cooked chicken and spinach. Reduce heat to medium; cook 2 minutes or until spinach is wilted. Remove from heat and toss in scallions and cilantro. Serve over brown rice or pasta.
Nutrition per serving:
Calories: 167
Protein: 23.5g
Carbohydrates: 11.6g
Fat: 3.1g
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