Posted by Asian marinated grilled chicken served along side a fresh ginger peanut slaw!
PREPRATION TIME:
- PREP: 30 minutes
- COOK: 25 minutes
- TOTAL: 55 minutes
INGREDIENTS:
FOR THE ASIAN GRILLED CHICKEN
- 4 large chicken breasts, about 20-24 ounces
- 3 tablespoons Liquid Aminos
- 2 teaspoons fresh ginger, grated
- 2 teaspoons garlic, grated
- 1 teaspoon toasted sesame oil
- zest and juice of 1 lime
FOR THE SLAW
- 16 ounce bag of shredded cole slaw mix
- ¼ cup red bell pepper, thinly sliced
- ½ cup Crazy Richard’s creamy peanut butter (only ingredient is peanuts)
- 3 tablespoons Liquid Aminos, or coconut aminos
- 2 teaspoons toasted sesame oil
- 3 tablespoons rice wine vinegar
- 3 tablespoons mild flavored Keto-friendly oil of your choice
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, grated
- 2 tablespoons fresh cilantro, chopped
- ¼ cup sliced almonds, toasted
- 2 teaspoons swerve confectioners
- 1 scallion, sliced thinly
- 1 tablespoon sesame seeds
- juice of 1 lime
INSTRUCTIONS:
TO MAKE THE ASIAN CHICKEN
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Add all of the chicken and marinade ingredients to a resealable bag and refrigerate for 1-3 hours.
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Cook the chicken breasts on the grill, until a minimum temperature of 165F is reached.
TO MAKE THE SLAW
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Add the almonds to a dry pan and toast over low heat. Â It only takes a few minutes for them to toast, so watch them closely!
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In a measuring cup with a pour spout, add in all the ingredients except for the cole slaw mix, red pepper, scallions, almonds and cilantro, Â hen mix until combined.
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Add the cole slaw mix, red peppers, scallions, sesame seeds, cilantro and almonds into a large bowl, then pour the sauce over the top and toss to combine.
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This slaw can be eaten right away, but is best when served once it’s been refrigerated for at least 30 minutes, to allow the flavors to develop.
Nutrition Facts:
Amount Per Serving:
Calories 371Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 3g19%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 3g3%
Protein 32g64%
