My husband helped invent a yummy recipe this week, based on a recipe on the back of a box of chicken.
“Peanut Chicken over Cucumber Salad”
4 boneless, skinless chicken breasts
1/4 cup peanut butter
1/4 cup coconut milk
1/4 cup soy sauce, plus a little extra
2 tbsp. coconut oil
1 medium cucumber, sliced
4 handfuls fresh spinach
1/2 cup finely chopped cilantro
2 tbsp. rice vinegar
2 tbsp. olive oil
2 tbsp. peanuts
Mix peanut butter, coconut milk, and soy sauce together in a bowl. Brush this sauce over both sides of chicken breasts.
Melt coconut oil in a skillet over medium-high heat. Put chicken breasts in skillet with sauce, and sprinkle garlic powder over chicken. Drizzle a little more soy sauce over each breast. Cook chicken for several minutes on each side, until done.
Meanwhile, arrange handfuls of spinach, sliced cucumbers, and cilantro on plates. Drizzle vinegar and olive oil over salad.
Slice cooked chicken and place on salad. Brush with any extra peanut sauce you might have left, then top with peanuts. Enjoy! (A side of rice tastes good, too.)