Sunbutter Chicken Pasta (Edit recipe)

This easy one-pan dish can be made in under 30 minutes. It's Paleo, gluten-free, and dairy-free.

10 minutes

15 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	396
Fat:	23 g
Carbohydrates:	23 g
Protein:	21 g
Cholesterol:	57 g
Sodium:	891 mg
Fiber:	2 g
Sugars:	11 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 6

Ingredients

1 lb Boneless Skinless Chicken Breasts, cut into 1 inch cubes
2 Tbsp Avocado Oil
1 tsp Sea Salt
0.5 tsp Black Pepper
12 oz Green Beans, ends trimmed, cut in half
24 oz Hearts of Palm Spaghetti, drained and rinsed
.5 cup Coconut Milk, full fat
.5 cup Sunbutter
0.333 cup Coconut Aminos
2 Tbsp Coconut Palm Sugar
1 whole Lime, juiced, plus more for serving
2 Tbsp Ginger Root, minced
6 cloves Garlic, minced
0.25 cup Cilantro, roughly chopped

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small bowl, add the coconut milk, sunbutter, coconut aminos, coconut sugar, and lime juice. Whisk until everything is thoroughly combined. Set it aside.
In a large sauté pan on medium heat, add the avocado oil, chicken breast, sea salt, pepper, garlic, and ginger. Cook for 2-3 minutes, stirring occasionally.
Add the green beans, stir everything together, and cook for 5-7 minutes. The chicken should be cooked through, and the green beans should start to get tender.
Add the sunbutter sauce and the rinsed hearts of palm noodles. Toss everything together and cook for 4-5 minutes. The sauce should be thick, and the green beans should be tender.
Top the dish with cilantro and serve with lime wedges. Enjoy!