Dinner Tonight and Another Favorite Thing!

Quick post for a quick meal. If you know me, you know I love a good one pot meal, less clean up and great way to get a lot of veggies in without making them separately. The nutrition pros: Vitamin E rich plant based fats, loads of veggies that range from vitamin A, B vitamins to vitamin C. Also, you have hit the jackpot when your teen says, "You have to make this often!" Not just a healthy dish but creamy and scrumptious too! 

You can use whatever veggies you like or have on hand but in my opinion the snow peas and red/orange peppers are a must. Garnish with cilantro and chopped green onion and serve with basmati rice or just as is!

  Thai Peanut Skillet Chicken, from  The Recipe Critic.  Click  here  for the recipe

Thai Peanut Skillet Chicken, from The Recipe Critic. Click here for the recipe

  Heres what you need... for a double recipe. 8-10 boneless skinless chicken thighs, a couple of carrots, 3-4 red and orange peppers, snow peas, garlic, limes, soy sauce, natural peanut butter, white vinegar and brown sugar and cayenne pepper (not pictured). I also added cilantro and green onion.

Heres what you need... for a double recipe. 8-10 boneless skinless chicken thighs, a couple of carrots, 3-4 red and orange peppers, snow peas, garlic, limes, soy sauce, natural peanut butter, white vinegar and brown sugar and cayenne pepper (not pictured). I also added cilantro and green onion.

  I doubled the recipe and used 8-10 boneless skinless chicken thighs. I get in there with kitchen shears and cut out   as much of the yellow and white fat as possible. Brown 4-5 minutes on each side in a skillet with 2 Tbsp of oil.

I doubled the recipe and used 8-10 boneless skinless chicken thighs. I get in there with kitchen shears and cut out as much of the yellow and white fat as possible. Brown 4-5 minutes on each side in a skillet with 2 Tbsp of oil.

  Add the carrots and peppers and cook with the chicken until chicken is done (165 degrees) remove from the skillet and set aside.

Add the carrots and peppers and cook with the chicken until chicken is done (165 degrees) remove from the skillet and set aside.

  Make the sauce: Combine the vinegar, soy sauce, lime juice, peanut butter, brown sugar, water and garlic. Bring to a boil and then reduce to a simmer. Add cayenne pepper to your liking.

Make the sauce: Combine the vinegar, soy sauce, lime juice, peanut butter, brown sugar, water and garlic. Bring to a boil and then reduce to a simmer. Add cayenne pepper to your liking.

  I add the snow peas here instead of steaming separately. Otherwise, it's not a true one pot meal!!

I add the snow peas here instead of steaming separately. Otherwise, it's not a true one pot meal!!

  Add the chicken and veggies back to the skillet and simmer 3-5 minutes.

Add the chicken and veggies back to the skillet and simmer 3-5 minutes.

Lastly, enjoy your yummy, easy, healthy creation while sipping on my new favorite flavor of sparking water. I love this mango pineapple sparkling water. I am not paid to say that! :) I just really enjoy my sparkling water. And if you know me, you know that is so true!

This dish could easily be made with tofu as the protein and I will likely try that next time!

Enjoy in good health!

-Brenda

 

** Blog content may not be applicable to your condition. Please discuss individual nutritional needs with Brenda during scheduled visits.