Ingredients:
For the Chicken:
1 lb (450g) boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
2 tablespoons olive oil
Salt and pepper (to taste)
For the Sauce:
1/4 cup natural peanut butter (unsweetened, creamy or chunky)
1/4 cup coconut milk or Greek yogurt (unsweetened)
2 tablespoons lemon juice or apple cider vinegar
1 tablespoon soy sauce or tamari (low-sodium, optional)
1–2 garlic cloves (minced)
1 teaspoon smoked paprika or ground cumin
1 teaspoon chili flakes or cayenne pepper (optional, for spice)
Water (as needed to thin the sauce)
Vegetables:
1 medium zucchini (spiralized or sliced)
1 red bell pepper (thinly sliced)
1 cup cherry tomatoes (halved)
1/4 cup fresh parsley or cilantro (chopped)
Optional Garnishes:
Crushed peanuts
Lemon wedges
Instructions:
Cook the Chicken:
Heat olive oil in a large skillet over medium heat.
Season the chicken with salt and pepper, then cook until browned and fully cooked (about 6–8 minutes). Remove chicken and set aside.
Prepare the Sauce:
In the same skillet, lower the heat and add garlic. Saute briefly until fragrant.
Add peanut butter, coconut milk (or Greek yogurt), lemon juice, soy sauce (if using), paprika, and chili flakes. Stir well to create a smooth sauce, adding water to achieve your desired consistency.
Cook the Vegetables:
Add zucchini, bell peppers, and cherry tomatoes to the skillet. Sauté for 3–5 minutes until tender but still crisp.
Combine Everything:
Return the chicken to the skillet and toss to coat in the sauce. Simmer for 2–3 minutes to heat through and allow flavors to meld.
Garnish and Serve:
Sprinkle with fresh parsley or cilantro and crushed peanuts. Serve immediately with lemon wedges for extra zest.
Notes:
Mediterranean Twist: Substitute peanut butter with tahini for a more authentic Mediterranean flavor.
Make it Lower Carb: Skip or reduce the amount of tomatoes and bell peppers if stricter carb control is needed.
Serving Suggestions: Serve over cauliflower rice, zucchini noodles, or simply enjoy as is for a low-carb meal.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking.
Enjoy!