Peanut Thai Chicken

Peanut Thai Chicken

chicken breasts cut into cubes
bell peppers (any color) cut into cubes
1 c. crunchy ANPB
1/3 c. chopped fresh cilantro
3/4 c. salsa
2 tsp brown sugar
1/2 c. low sodium soy
1/4 c. lemon juice
1/2 tsp cayenne pepper
1/2 tsp black pepper
3 T. minced garlic

In a large bowl, combine the PB, cilantro, salsa, brown sugar, soy sauce, lemon juice, and spices; mix well. Add the chicken and peppers cover, and refrigerate for at least 2 hrs. Preheat oven to 425, cover a baking sheet (or two) with foil and spray with cooking spray. Lay out the marinated chicken and pepper in a single layer and bake until chicken is cooked through, about 20 minutes.

Makes about 12 servings of marinade (apply your own calcs for chicken and peppers):
calories: 155
fat: 11
carb: 7
protein: 6


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Amyella (pronounced Amy-ella) is a pseudonym for Amy Levitt, a fitness and health food fanatic and a beach girl at heart. She has been sharing her sometimes nonsensical thoughts and self-amusing stories online since 2002 and currently spends a good deal of her time wrangling her 90 pound Rottweiler and 60 pound Boxer. Which is quite a show.
The origin of the name Amyella.

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