Makes 2 Servings
Macros: 298 Cal, Fat19g, Carbs 12g, Fibre 4g, Protein 24g
2 cups Collard Greens (washed)
113 g Chicken Breast, Cooked (diced)
1 1/2 tsps Tamari
1 Tbsp Apple Cider Vinegar (divided)
1 Garlic (cloves, minced and divided)
1/2 Lime (juiced and divided)
1 1/2 tsps Red Pepper Flakes (divided)
1 1/2 tsps Ginger (peeled, grated and divided)
1/4 cup Mushrooms (diced)
1/4 Yellow Onion (finely diced)
1/2 cup Baby Spinach (chopped)
1/2 Carrot (grated)
2 Tbsps Basil Leaves (chopped)
1 Tbsp Extra Virgin Olive Oil (divided)
1 1/2 tsps Sesame Seeds
Sea Salt & Black Pepper (to taste)
2 Tbsps All Natural Peanut Butter
Cholesterol 59mg Sodium 309mg
Wash collard greens, pat dry with paper towel and set aside. Cook up your chicken breasts if you have not already.
In a medium-sized bowl, mix together tamari, half of the apple cider vinegar, half of the minced garlic clove, half of the lime juice, half of the red pepper flakes and half of the grated ginger. Combine ingredients until evenly distributed. Then add in cooked chicken breast. Mix well until chicken is coated and set aside.
Add half of the olive oil to large skillet and heat over medium heat. Add onion and saute until translucent. Then add in remaining minced garlic, carrots and mushroom. Season with salt and pepper plus remaining red pepper flakes. Let cook for 3 - 5 minutes, stirring occasionally.
Add the cooked diced chicken to the skillet and mix well until heated through. Remove from heat. Add spinach and basil and stir until wilted.
In a small mixing bowl, make peanut sauce by combining peanut butter and the remaining apple cider vinegar, olive oil, lime juice and minced garlic. Stir until creamy. You can add 1 tsp hot water at a time stirring well to thin sauce if desired.
Lay collard green on plate and top with chicken/veggie mixture. Sprinkle with sesame seeds and drizzle with peanut sauce. If you like some extra heat, sprinkle with a few more red pepper flakes. Wrap and enjoy!