INGREDIENTS
2 lbs of skinless, boneless, chicken breast
3/4 cup salsa
1/4 cup PB2 or natural peanut butter
1 tsp ginger (if fresh, minced)
2 tbsp soy sauce or tamari (low sodium)
2 tsp lime juice
1 tsp sugar (or 1 packet truvia)
1 cup light coconut milk
2 tsp minced garlic (optional)
pepper to taste
for a little spice add a tbsp of sirrache hot sauce
chopped peanuts and cilantro to garnish
DIRECTIONS
- If using PB2, combine PB2 and coconut milk together in medium bowl and mix well to reconstitute the PB2
- Combine the mixture or natural peanut butter with salsa, lime juice, sugar, soy sauce, and ginger in the crock of a slow cooker, mix well.
- Place the chicken in the sauce, spoon mixture over chicken to coat. Place the lid on the cooker and set to LOW.
- Cook until chicken is fork tender and sauce has thickened some, 6-8 hours. Serve over quinoa or whole wheat pasta and garnish with peanuts and cilantro before serving.
NUTRITION FACTS
Servings: Approx 7
(Using natural peanut butter)
Calories per serving: 288
Total Fat: 10.4g
Carbohydrate: 5.4g
Dietary Fibre: 1.1g
Protein: 41.1g
Sodium: 339mg (14% DV)
(Using PB2)
Calories per serving:n 243
Total Fat: 5.1g
Dietary Fibre: 1.1g
Protein: 39.6g
Sodium: 339mg (14% DV)
