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 to add a slight sweetness to the recipe without a sugar spike!
1lb.boneless skinless chicken thighssliced into 2-inch pieces and excess fat trimmed
1teaspoonminced garlic
1cupchopped red bell pepper
½cupfresh chopped cilantro
2tablespoonchopped raw almonds
For Serving
1tablespoonolive oil
2cupsbaby broccoliends trimmed
1cupsliced 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.