Peanut Chicken, Broccoli, Bell Pepper and Chickpea Bowls
| Refrigerates or freezes well | |||||
| 1 cup dry brown rice | cook per package |
serve over rice |
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| 1 Tbs. olive or avocado oil | cook 6–8 min to 165°F, set aside |
stir together 1–2 min, low heat |
finish with lime juice |
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| 1 lb boneless, skinless chicken breast or thighs | cut bite-size |
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| 1/2 tsp. kosher salt | |||||
| black pepper to taste | |||||
| 1 Tbs. olive or avocado oil | cover & cook 5–7 min with 2–3 Tbs. water |
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| 1 large crown broccoli | cut into florets |
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| 1 bell pepper | slice | ||||
| 1 15-oz can chickpeas | drain & rinse |
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| 1/4 cup creamy peanut butter | whisk until smooth & pourable |
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| 1/4 cup coconut aminos | |||||
| 1 Tbs. soy-free sriracha or chili sauce | |||||
| 1 Tbs. maple syrup or honey | |||||
| 1 Tbs. ground ginger | |||||
| 1 tsp. garlic powder | |||||
| ~1/4 cup warm water | |||||
| 1/2 lime | juice | ||||