• 4 (4 oz) Chicken Breasts
  • 1 Tablespoon Olive Oil
  • 16 oz Sliced Mushrooms
  • 1/2 Cup Peas
  • 1/4 Cup Sliced Shallots,
  • 3 Tablespoons Justin's Classic Almond Butter
  • 1/3 Cup Water
  • Sea Salt
  • Black Pepper

Cooking Instructions

  1. Sprinkle chicken with salt/pepper.
  2. In a large skillet over medium-high heat, saute chicken in olive oil, 3-4 minutes per side or until cooked through.  Remove from pan and keep warm. 
  3. In the same skillet, add mushrooms, shallots and peas and cook 6-8 minutes or until tender.
  4. Whisk almond butter with water until thoroughly combined. Add almond butter sauce to vegetable mixture and simmer 3-5 minutes until slightly thickened. 
  5. Spoon approximately 1/3 c. almond butter sauce and veggies over chicken. Serve warm on top of whole wheat orzo, rice, quinoa or by itself.  

Serves 4.