In my Diner e-book, this recipe is a Multiply Meal. For you uninitiated, that means it is a recipe for three complete dinners. Make it once, eat that night and freeze two others. With a winter storm bearing down on my door today, through, I wanted to get several meals out of my 5 lb package of chicken breast, so I made just one entree. I will give you that recipe, but it is good enough to make a triple batch...if you like peanuts. I love peanuts. Just so you know, I use Smuckers peanut butter for this.
Just a note on an ingredient. Knorr Cilantro cubes. I keep these on hand for when I don't have fresh cilantro on hand. I know you can freeze fresh herbs and all, but these cubes are handy. Always ready to go in the pantry. They are completely optional, however, and fresh cilantro will be even more flavorful! Here is today's version:
My Thai Chicken
2 lbs boneless chicken breast or thigh, cut into serving size chunks
1 diced bell pepper
1/2 cup thick mild salsa
1/4 cup no sugar peanut butter
3 tbsp lime juice
1 teaspoons ginger
1/4 teaspoon cumin
1 Knorr cilantro cube (or 1/4 cup chopped fresh cilantro leaves)
1 oz peanuts
Mix salsa, peanut butter, juice and spices. Place chicken in casserole dish and coat with the sauce. Add diced pepper. Bake at 350 degrees for 45 minutes. Remove from oven and stir the sauce into the cooking juices. Chop peanuts and sprinkle over the top. Garnish with fresh cilantro when serving.
Serves 6 at 4.5 carbs each 186 calories
This is nice and warming. The salsa sees to that. Good thing since we were having "Thunder Sleet" while this was in the oven. Crazy weather. School is now cancelled for tomorrow, but that gave me some extra time to blog. Gotta grab it when I can.
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