Thank you to Now Foods for sponsoring this Savory Almond Butter Chicken Thigh Skillet recipe post, and thank YOU for supporting the brands that help make Meal Prep On Fleek possible. All opinions are our own.
This savory almond butter chicken thigh recipe is a one-pan meal that is full of nutty flavor. The recipe is low carbs, high in protein, and sweetened with a low glycemic sweetener, organic 1:1 monk fruit to add a slight sweetness to the recipe without a sugar spike!
The holiday season is filled with sweet treats like low carb pecan pie bars, snowball cookies, and cheesecake. But, for those of us looking to balance out those sweet treats, or for those of us (like myself) who are more into savory recipes, we've got you covered! This Savory Almond Butter Chicken Thigh Skillet is actually the best of both worlds; savory and sweet. It has predominantly savory flavors with a hint of sweetness from the new Now Foods Organic 1:1 Monk Fruit replacement. We guarantee you won't even need a sweet treat after a dish like this!
We prepared this easy-to-make, one-pan meal for meal prep this week, but also plan on serving it as a main dish option on our holiday table. A chicken dish like this accommodates the dietary needs of many of our guests, so it's a no-brainer when it comes to including this recipe!
From low carb to gluten-free, to low glycemic, grain-free, high-protein, whole-ingredients, etc. It accommodates just about everyone, minus your vegetarian and vegan friends. However, if you have some guests that don't eat meat, you can easily swap the chicken thighs in this Savory Almond Butter Chicken Thigh Skillet for Tofu! It has the same great flavor, sans the meat.
Say what?! An organic 1:1 monk fruit in a savory dish?
Yes, you read that right! If you have never tried sweetening up a savory dish, we highly recommend it. They deliver all of the flavors you crave in a way that you can enjoy at any meal of the day! Plus, the sauce, which is sweetened with the organic 1:1 monk fruit, is not just limited to this dish! As mentioned above, it is delicious with tofu! But, it also works so well with ground beef, roasted cauliflower, served over a stuffed baked potato, mixed with lentils, and drizzled over your favorite buddha bowl.
We love to keep a jar of this sauce on-hand for jazzing up a quick weeknight meal. When we make a large batch, we double all of the ingredients, place them into a glass jar, shake them up (or mix), and then sealed and keep in the fridge until ready we are ready to use it.
So, whether you are trying to add some new flavors to your holiday table or just looking to make your meal prep so much more delicious, organic 1:1 monk fruit we recommend grabbing a bag of , throwing on your favorite holiday songs, and get cooking in your kitchen!
Savory Almond Butter Chicken Thigh Skillet Ingredients:
For Sauce
- ⅓ cup unsalted/unsweetened almond butter
- ⅔ cup full fat coconut milk
- 3 tablespoon coconut aminos
- 2 tablespoon lime juice
- 1 tablespoon NOW Foods Organic 1:1 Monk Fruit Sweetener
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon ground ginger
For Chicken
- Salt and pepper to taste
- 1 tablespoon olive oil or ghee
- 1 lb. boneless skinless chicken thighs, sliced into 2-inch pieces and excess fat trimmed
- 1 teaspoon minced garlic
- 1 cup chopped red bell pepper
- ½ cup fresh chopped cilantro
- 2 tablespoon chopped raw almonds
For Serving
- 1 tablespoon olive oil
- 2 cups baby broccoli, ends trimmed
- 1 cup sliced red onion
- Salt and pepper to taste
Ingredients
For Sauce
- ⅓ cup unsalted/unsweetened almond butter
- ⅔ cup full fat coconut milk
- 3 tablespoon coconut aminos
- 2 tablespoon lime juice
- 1 tablespoon Now Foods Organic 1:1 Monk Fruit Sweetener
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon ground ginger
For Chicken
- Salt and pepper to taste
- 1 tablespoon olive oil or ghee
- 1 lb. boneless skinless chicken thighs sliced into 2-inch pieces and excess fat trimmed
- 1 teaspoon minced garlic
- 1 cup chopped red bell pepper
- ½ cup fresh chopped cilantro
- 2 tablespoon chopped raw almonds
For Serving
- 1 tablespoon olive oil
- 2 cups baby broccoli ends trimmed
- 1 cup sliced red onion
- Salt and pepper to taste
Instructions
- Whisk together ingredients for the sauce in a medium mixing bowl. Set aside.
- Heat olive oil over medium-high heat in a medium skillet. Blot chicken pieces dry with a paper towel and season with salt and pepper. Add chicken thighs and brown for 6 minutes. Add bell pepper and garlic to pan and sauté for 2 minutes longer.
- Pour sauce on top to cover chicken and vegetables. Stir well. Bring to a simmer and reduce heat to medium-low. Simmer for 12-15 minutes, until chicken is cooked through.
- Divide almond chicken between 4 teal MPOF containers and top with cilantro.
- Clean pan and return to stove. Heat 1 tablespoon of olive oil over medium heat and add onions. Sauté for 5 minutes. Add broccoli to pan and stir. Cover with lid and cook 6-7 minutes longer, until broccoli is tender.
- Divide broccoli and onions between small compartments of teal containers. Sprinkle with salt and pepper, then stir. Cover with lid and cook 6-7 minutes longer, until broccoli is tender.
- Divide broccoli and onions between small compartments of teal containers. Sprinkle with salt and pepper.
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