Almond Butter Chicken

Every Sunday, I head to Trader Joe’s in search of groceries, fresh flowers, and new foods to try. As you may know, Trader Joes usually has about two or three different food items on display to serve to you while you are shopping. This is also most likely why it is my favorite grocery store. They do say that it is dangerous to shop hungry… so you should probably just eat while you shop to avoid the hazards.

Another super great TJ’s secret is that you can literally ask to try ANYTHING that is in the store. I was trying to decide which chips to pair with a new pineapple salsa a few months ago, so they literally opened three different bags of chips right in front of my eyes! However, I would feel terrible if you all took advantage of this, so please only pick a few things to taste test on your food journey!

As a lover of both healthiness and extreme flavor, sometimes it is hard to mix the two ideas together. One of my favorite Asian meals is Thai peanut chicken, so I tried to think how I could edit this into a more healthful meal prep option. I substituted rice for cauliflower, peanut butter for almond butter, and added a little bit of a kick with chili powder.

Check it out for yourself below:

Ingredients:

  • ½ lb skinless, boneless chicken breast tenders
  • 2 tbsp almond butter
  • 1 tbsp honey
  • 2 tsp chili powder
  • 1 tsp sesame seeds
  • 2 cloves garlic
  • 2 tsp ginger
  • 1 tsp sesame oil
  • 3 tbsp soy sauce
  • 3 tbsp coconut oil
  • ¼ cup slivered almonds
  • 1 broccoli crown cut into florets
  • 2 cups riced cauliflower
  • ¾ cup onions
  • Ground pepper

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Directions:

  1. To make the cauliflower rice, I usually begin by putting cauliflower florets in a food processor. You can also use a cheese grater to finely grate the cauliflower, or even purchase the pre-packaged riced cauliflower from your local grocery store.
  2. For this recipe, I set the burner to medium heat and put a small amount of coconut oil in a pan with two cups of the cauliflower rice.
  3. Next, I poured a teaspoon of sesame oil over the cauliflower to add flavor and a bit caramelization. (Please note: sesame oil is very strong, be careful not to use too much!)
  4. Since this is not actual rice, it does not take long to cook, so remove it from heat when it starts to become caramelized to avoid burning.
  5. In a bowl, mix together the almond butter, honey, soy sauce, and chili powder.
  6. Heat coconut oil in a skillet over high heat.
  7. Add garlic, ginger, and chicken to skillet and move around until chicken is golden.
  8. Reduce to medium heat and add the broccoli, onions, almonds, and almond butter sauce.
  9. Cook for about five minutes to make sure the broccoli is tender and chicken is cooked through.
  10. Sprinkle ground pepper and sesame seeds over the skillet.
  11. Serve over the cauliflower rice. This recipe should make 2-3 servings.

*Please note, the almond butter I used contained enough salt so that I did not have to add any to intensify the meal. Always check your ingredients before adding unnecessary spices!

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