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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 587 calories
  • 45 min
  • 4 servings

Ingredients

  • 2 heads butter (Boston) lettuce
  • 2 lb chicken breasts, boneless skinless
  • 1 small bunch cilantro
  • 2 cloves garlic
  • 1 lime
  • ½ cup peanuts, roasted unsalted
  • 2 red bell peppers
  • black pepper
  • crushed red pepper
  • honey
  • natural peanut butter
  • salt
  • soy sauce
  • toasted sesame oil
  • virgin coconut oil

Instructions

  1. Wash and dry the fresh produce.
    • 2 heads butter (Boston) lettuce
    • 2 red bell peppers
    • 1 lime
    • 1 small bunch cilantro
  2. Cut the bell peppers lengthwise into quarters; remove and discard the seeds and white membrane. Small dice the peppers and transfer to a medium bowl.
  3. Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Transfer to a small bowl and set aside.
  4. Juice the lime into a small bowl.
  5. Peel and mince the garlic; add to the lime juice.
    • 2 cloves garlic
  6. Measure out the peanuts and roughly chop; transfer to a small bowl.
    • ½ cup peanuts, roasted unsalted
  7. Preheat a skillet over medium heat.
  8. Cut the chicken into small bite-sized pieces, then season with salt and pepper.
    • 2 lb chicken breasts, boneless skinless
    • ½ tsp salt
    • ½ tsp black pepper
  9. Add coconut oil to the skillet and swirl to coat the bottom.
    • 1 tbsp virgin coconut oil
  10. Add the chicken to the skillet; cook, stirring occasionally, until golden brown and cooked through, 3 to 4 minutes. Once done, transfer to a large bowl.
  11. Separate the lettuce head into leaves and place on a plate.
  12. Once the chicken has been transferred, add more coconut oil to the skillet followed by the bell peppers. Cook, stirring occasionally, until tender-crisp, 3 to 4 minutes. Once done, add to the bowl of chicken and mix together.
    • 1 tbsp virgin coconut oil
  13. To make the sauce, add peanut butter, soy sauce, honey, sesame oil, and crushed red pepper to the lime juice and minced garlic and whisk together. If the sauce is too thick, add a little bit of water.
    • 4 tbsp natural peanut butter
    • 2 tbsp soy sauce
    • 1 tsp honey
    • ½ tsp toasted sesame oil
    • ¼ tsp crushed red pepper
  14. To serve, scoop the chicken and pepper mixture into lettuce leaves, then top with the peanut sauce, cilantro, and peanuts. Enjoy!

Nutrition per Serving

Calories
587
Fat
31g
Net Carbs
11g
Protein
62g

Cookware

  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • measuring spoons
  • mixing bowls
  • spatula
  • stainless steel or cast iron skillet
  • whisk or fork