Photo: Maya Visnyei
Kids will love this peanutty baked chicken breast recipe, suggested by reader Christine Hayes of Petitcodiac, NB. Use tahini if there are peanut allergies in the family.
1/2 cup smooth, natrual peanut butter, (unsalted)
3 tbsp fresh lemon juice
2 tbsp low-sodium soy sauce
1 tbsp brown sugar
1/2 tsp cayenne pepper
3 tbsp water
1 1/2 lb. boneless, skinless chicken breasts
Heat oven to 350°F. Line a baking sheet with foil.
Scrape peanut butter into a bowl and slowly whisk in lemon juice and soy sauce (it will seize up at first but then thin out). Whisk in brown sugar, cayenne and add water to thin slightly. Measure out 1⁄2 cup of peanut sauce and toss with chicken breasts to coat.
Lay chicken on prepared baking sheet and bake for 25 min or until cooked through.
Slice chicken and serve with remaining marinade for dipping.
Calories 334, Protein 45g, Carbohydrates 10g, Fat 15g, Fibre 2g, Sodium 336mg.
Peanut-free household? Sesame-based tahini makes a good substitute for peanut butter.
Originally published in the Today's Parent April 2014 issue.
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