Ingredients

The following ingredients have 4 Servings
  • 1 lb chicken breast (boneless, skinless)
  • 1 tbsp extra virgin olive oil
  • 1 tsp ground ginger
  • salt and pepper to taste
  • 1/2 cup almond butter (creamy, unsalted or nut butter of choice)
  • 2 tbsp coconut aminos (or Gluten Free soy sauce)
  • 1 tsp Sriracha
  • 2 tbsp lime juice
  • 1/2 cup water
  • 1 cup carrots (shredded)
  • 1 red bell pepper (sliced lengthwise)
  • 1 cup purple cabbage (shredded)

Instruction

  • Preheat a skillet over medium heat. Add the extra virgin olive oil.
  • Chop the chicken breast into cubes, about 1-2 inches then place in the skillet and sprinkle with salt, pepper and ground ginger.
  • Stir together and cook stirring frequently until chicken is cooked through about 8-10 minutes.
  • While the chicken cooks, mix together the sauce by combing the water, Sriracha, almond butter, lime juice and coconut aminos.
  • Whisk until smooth then add the sauce to the skillet and coat the chicken completely with it. Cook another 2-3 minutes until bubbly.
  • Reduce the heat and divide the chicken into 4 meal prep containers. Add the shredded carrots, shredded cabbages dividing them evenly among the meal prep containers.
  • Slice the red bell pepper lengthwise and add it to the containers.