By replacing the peanut butter called for in this recipe with PB2, we’ve cut down the fat so you can have your carbs instead!
Ingredients:
2 lb boneless, skinless chicken breast, cubed
1 onion, diced
3-4 cloves garlic, minced
1-inch piece of ginger, minced
1 sweet potato, peeled and diced (or 1 can sweet potato puree)
6 large tomatoes, cut into chunks (or 2 cans diced tomatoes)
8 oz dark green, leafy green (kale, chard, etc)
1 Tb coconut or MCT oil
1/2 c PB2
1 tsp each cayenne pepper, salt, black pepper
6 c chicken stock or water
1. Heat oil in pot over medium heat. Add onion, ginger, and garlic, and saute 2-3 minutes.
2. Add chicken and saute for 5 more minutes, until slightly browned.
3. Add sweet potato, tomato, stock, PB2 and seasonings. Stir gently to combine.
4. Cook on medium-low heat, stirring occasionally, for 10-15 minutes, until chicken and potato are cooked through.
5. Remove from heat, add greens and any other desired seasonings to taste.
6. Serve immediately, or store for up to 3 days.
