Almond-Coconut Thai Chicken

Hands down my absolute favorite recipe.  Given to me a good friend in Nevada (Thanks Chelsea) as a peanut thai recipe, I’ve changed a few ingredients to clean it up.

serves 2

1 can of lite coconut milk

1 TBSP almond butter

1/2 red onion – sliced

1 sliced zucchini

2 chicken breasts

1 TBSP olive oil

1/4 c. chopped cilantro

1-2 sliced Serrano peppers (depending on your spice level)

1 TBSP lime juice

 

Sautee onions and chicken breasts in olive oil & lime until lightly browned.  Add coconut milk, almond butter, cilantro, zuccini and peppers.  Simmer for 15 minutes until almond butter is fully blended.  Serve over brown rice, brown rice noodles, quinoa noodles, or cauliflower ‘rice’.  Garnish with cilantro, almond slices and lime wedge.

Delicious with shrimp, too!

 

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