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  • Andrew Kidd

Lean and Green Peanut Chicken Recipe

Updated: Dec 30, 2020

Cindy just made this Lean and Green Peanut Chicken recipe for the family last night and it was delish! It is filling and a great way to mix it up for dinners especially if you are on the program that Cindy and I coach for. I have added some affiliate links to Amazon should you need an idea of some of the ingredients or pan sizes. I hope you enjoy it as much as we did!



4 Servings

Per Serving - 1 Lean, 3 green, 2 ¼ condiment, 1 healthy fat, 1 snack


Ingredients:


  • 1 spaghetti squash

  • ¼ tsp sea and ½ teaspoon fresh ground pepper for seasoning

  • 1 Tbsp peanut oil or sesame oil (not sesame seed oil)

  • 1 ½ cup of cabbage, thinly slice

  • 4 chicken breasts, chopped and cooked

  • 1 large clove garlic, minced

  • ½ c gluten-free chicken broth

  • 2 Tbsp of PB2

  • 2 Tbsp rice vinegar (unseasoned)

  • 3 Tbsp gluten-free soy sauce

  • 4 drops of hot sauce

  • Optional garnish: 2 tablespoons roasted peanuts chopped, with green onions sliced thin




Directions


Let’s get this started!


  1. First preheat your oven to 350 degrees F.

  2. Wash the outside of the spaghetti squash. Dry it off and cut it in half (Be careful as it can be pretty tough to cut and split in half. After it is cut in half scoop out all the seeds.

  3. Season the inside of the squash with salt and pepper

  4. In a standard 9x13 baking pan, place the squash outside down and cover with foil.

  5. Bake for around 45 minutes...Or until the spaghetti pulls apart from the inside of the squash with a fork. (it will shred and start to look like “noodles”.)

  6. If it looks like it will shred and pull apart, take it out of the oven and let it sit for a few minutes in the pan. After letting it sit for a few minutes, shred the spaghetti with a fork and put it to the side.

  7. (you can use a non stick skillet or Wok. Cindy used a Wok). Take the Wok and sauté the garlic and cabbage for 3 minutes over medium/high. After sautéed, remove from the Wok and set aside.

  8. Add the PB2, soy sauce, rice vinegar, and hot sauce to the skillet or wok (whatever you are using). Heat and stir together until it looks smooth and comes together.

  9. Place the veggies, chicken and spaghetti squash back to the pan with the sauce. Toss/mix until it is all coated with sauce and heated.

  10. Serve warm and garnished with the optional chopped peanuts and green onions (personally I like the added garnish)


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