This recipe may sound strange, but oddly enough, it works! I mean, really works…its delicious! Its also ready in 30 minutes, so its perfect for a weeknight meal. My husband went for seconds, and I’ve made it multiple times, so I know its a winner!
Peanut Butter Chicken
8 x 3 oz boneless, skinless chicken breasts (or 4 x 6 oz breasts)
1/2 cup Italian salad dressing (calorie wise or fat free)
1/2 cup white vinegar
1 Tbsp low sodium soy sauce
5 packets Krisda stevia (or sugar substitute of choice)
5 Tbsp peanut butter (natural, with no salt) smooth or crunchy
1/2 tsp crushed red pepper flakes (for a bit of heat) for very mild, use 1/4 tsp
Green onion, chopped (1 Tbsp per serving) *fresh cilantro would also be good too!
Preheat oven to 375 degrees. In a smaller bowl whisk together everything except the chicken and green onion. Place raw chicken in an oven proof (9×11) dish and pour sauce overtop. Bake uncovered for 30 minutes or until chicken is done. Top each portion with 1 Tbsp chopped green onion.
Nutrition (per 3 oz chicken with 2 Tbsp sauce)
Cals: 202 Fat: 8.4g (1.5g saturated, .6g polyunsaturated, 1g monounsaturated) Cholesterol 70mg, Sodium 559mg, Carbs: 4g Fibre: 1g Sugars: 1.1g Protein: 28.5g
TIP: *Great served with butternut or kabocha squash!