I enjoy reading food magazines. It’s like reading a book. I look at the recipes and decide which ones would work for our family and which ones I would love to try and transform.
For example, peanut butter is delightful but really high in fat and calories. Someone shared the product PB Fit with me and I’ve been hooked.
I’ve added it to desserts, salad dressings, etc.. all without sacrificing my desire to eat healthy balanced meals.
And this one was a winner. Asaf took a bite and said crunchy – hence the taco name, but didnt want the radishes. Leah enjoyed eating a plate of salad, separated from the chicken and had some cut up mango.
I enjoyed a messy bite of the whole thing. Feel free to swap it with a different protein – I bet it would taste great with salmon – and add in any other veggies you’d like.
Chicken 'Tacos' with Peanut Sauce
Equipment
- 10 inch saute pan
- cutting board and knife
Ingredients
- 1 whole Chicken cut in 8 (it comes prepackaged or you can use 4 chicken bottoms or 4 chicken breast
- 6 Radishes, halved and thinly sliced
- 8 large Romaine or butterhead lettuce leaves
- 1.5 tbsp Low sodium soy sauce
- 4 large Cloves garlic (fresh or frozen)
- 1 1 inch Ginger (fresh or frozen)
- 3 tbsp PB Fit (or use peanut butter) sugar free
- 2 tbsp Honey or splenda
- 1 tbsp Lime juice
- 1/4 cup Chopped basil
- 2 tbsp Water
Instructions
- Place chicken skin side down in the pan, add the garlic, soy sauce, and ginger.
- Cook covered on medium to low heat for 30 minutes
- Remove the chicken, let it cool, and then shred it or chop it
- Mash the garlic in the pan. Whisk in pb fit, lime juice, and honey.
- Layer the lettuce, chicken, radishes, and drizzle with the peanut sauce
- Sprinkle with basil and Enjoy!
