Macro Perfect Zingy Peanut Chicken

Prep: 5 min 

Cook: 40 min 

Makes: 2 servings 

Calories: 448 g/serv

• Protein: 35g, (31%)
• Carb: 41, (37%)
• Fat: 16g, (32%)

Ingredients 

• 4 medium rainbow carrots, sliced thinly lengthwise
• 1 small sweet potato, sliced thinly
• 2 medium bell peppers, chopped thinly,
•  lengthwise
• 2 tsp EVOO, divided
• 1 tsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• 1 Tbs peanut butter
• 1/4 cup water
• 1/2 jalapeño, deseeded and finely diced
• 1 lime, zested and juiced
• 2 garlic cloves, minced
• 2 raw chicken breasts (4 oz each), pounded thin or sliced into cutlets
• salt and pepper to taste

Instructions 

1. Preheat oven to 350°.
2. Add the thinly sliced vegetables to a bowl with a tsp of EVOO, thyme rosemary, salt, and pepper. Mix well and transfer to a cooking sheet. Roast in the oven for 30 to 40 minutes.
3. As the vegetables are roasting, combine the peanut butter, water, jalapeño, lime juice, and two crushed garlic cloves in a bowl. Mix well until sauce is smooth. 
4. Season chicken breast with salt, pepper, and lime zest.
5. Heat 1 tsp. EVOO in a skillet over medium-high heat. Add the chicken breast and cook evenly on each side, turning every few minutes. As the chicken finishes cooking, spoon the peanut sauce over the top. 
6. Serve chicken and sauce over the roasted vegetables.