This recipe seems like it has to have a lot of protein in it. So there's that and it also tastes good. I served it with a cuban style whole grain rice and beans. But I think it would also be good with plain rice or noodles. It's quite easy as well.
Serves 2 people
1 tsp lemon juice
1/4 tsp dried thyme
1/4 tsp black pepper
1 tsp curry powder
1/2 tsp salt
1 garlic clove, crushed
1 lb. boneless, skinless chicken breast, cut into small pieces
1 Tbsp butter
1/2 onion, chopped
1/2 (or more if you like some heat) of a serrano pepper, minced
1/2 small tomato, chopped
1 Tbsp peanut butter (smooth)
1. In a large bowl, stir together lemon juice, thyme, black pepper, curry powder, salt and garlic. Toss the chicken pieces with the mixture. Cover bowl and refrigerate for a few hours in order to marinate.
2. In a large pan, melt butter over medium-high heat. When hot, cook onions for 5 minutes or until softened. Toss in the chicken and cook for 10 minutes. Stir to cook all sides. Stir in the pepper and tomatoes.
3. Add peanut butter to the pan with about 225 ml of warmish water. Stir and let simmer for 28 minutes.