Almond Chicken

Amazing.

Haven’t heard John exclaim in joy over dinner this much in a while. In fairness, he’s getting a lot of low sodium meals these days and I didn’t cut any sodium from this first crafting of this new dish.

So. Good.

He even asked, “And this is good for me?!?” Yep. Welp, maybe not so much the bed of Thai Jasmine rice he opted for, but what’s on it.

In this household we at least double the peas in the cooking process and remove the remove the 1 tsp of kosher salt to make it lower sodium for my #MacroMineralGoals.

Almond Chicken Recipe

Ingredients

• 2 tbsp extra virgin olive oil
• 1 lb boneless, skinless chicken breast, cut into bite-size pieces
• 1 tsp kosher salt
• 1 tsp ground black pepper (divided)
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 1/2 cup no salt added chicken broth
• 1 Tbsp coconut aminos [OR a 2nd Tbsp of less sodium soy sauce]
• 1 Tbsp less sodium soy sauce [OR a 2nd Tbsp of coconut aminos]
• 2 tsp minced garlic
• 1/2 tsp ground ginger
• 1 Tbsp arrowroot powder
• 2 Tbsp cold, filtered water
• 1/2 cup sugar snap peas [OR snow peas if you can find them!]
• 1/3 cup unsalted, sliced almonds
• 2 medium green onions, chopped

Directions

1. Heat a large skillet over medium-high heat on stovetop.
2. Add 2 tbsp extra virgin olive oil and heat until shimmering.
3. Add diced 1 medium yellow onion and sauté for 3 mins.
4. Add diced 1 medium red bell pepper and sauté for 2 mins.
5. Add bite-size pieces of 1 lb boneless, skinless chicken breast. Season with 1 tsp kosher salt and 1/2 tsp ground black pepper.
6. Cover and cook for 7 mins, until chicken is cooked through, stirring occasionally.
7. In a small bowl whisk together 1/2 cup no salt added chicken broth, 1 Tbsp coconut aminos, 1 Tbsp less sodium soy sauce, 2 tsp minced garlic, and 1/2 tsp ground ginger until well-combined to make a sauce.
8. Once the chicken is cooked, uncover and reduce heat to low.
9. Add sauce to the skillet, stir to combine, and simmer for 10 mins.
10. In a small bowl, whisk together 1 Tbsp arrowroot powder and 2 Tbsp cold filtered water to make a slurry.
11. After 10 mins, add slurry to skillet, stirring constantly until sauce begins to thicken (this should happen pretty quickly).
12. Add in peas, almonds, and chopped green onions and stir until well-combined.
13. Increase heat to medium-high and cook for 3 mins.

NUTRITION FACTS
Servings	4
Amount Per Serving	6.45 oz
Calories	290
		% Daily Value*
Total Fat	15g	19%
Saturated Fat	2g	10%
Trans Fat	0g
Monounsaturated Fat	8.5g
Polyunsaturated Fat	2.5g
Cholesterol	83mg	28%
Sodium	812mg	35%
Total Carbohydrate	9g	3%
Dietary Fiber	3g	11%
Total Sugars	5g
Added Sugars	1.5g
Protein	29g
Vitamin D	0mcg	0%
Calcium	49mg	4%
Iron	1.4mg	8%
Potassium	613mg	13%
Vitamin A	90mcg	10%
Vitamin C	60mg	67%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#HighProtein #LowFat #Paleo #Whole30