This one is so simple and so quick that I actually made it twice Monday night and then reheated some for lunch on Tuesday. The first time I made it with no meat and then for my dinner version I added some chicken. Both ways were out of this world! I hope you enjoy it as much as I did!
1 Tbs Chunky Almond Butter
1 Cup Almond Coconut Milk Blend (if you can't find the blend use either coconut or almond milk)
1 Whole Bell Pepper, any color (i used red)
4 slices of white onion
1 cup of white mushrooms, chopped
2-6 oz Chicken Breasts, Raw, chopped.
2 Tbs Coconut Oil
2 stalks of Celery, chopped
1 Large Zucchini, shredded with a peeler
Black Pepper and Ground Red Pepper, to taste
In a large skillet melt 1 Tbsp of the coconut oil. Once the oil is hot, add the zuchini, bell pepper, mushrooms, onion and celery and stir frequently. In a separate skillet, melt the rest of the coconut oil and add the chicken. Season both skillets with black and red pepper. Once the vegetables are fully cooked add 1 ounce of water to each skillet to de-glaze (a fancy way of saying pull the flavprs off the bottom of the pan) and allow to cook for another few minutes until water is almost gone. Add Chicken to the larger skillet with the veggies.
In a small bowl, whisk together the almond butter and the milk. Pour this mixture over the chicken and veggies and toss till evenly covered. Allow to heat for another 2-3 minutes and then serve. You can garnish with chopped almonds if you like and to add some heat (if you prefer spicy meals add siracha to the Almond butter mixture).