Turmeric Peanut Butter Chicken Bowl

1. Preheat oven to 350° F.
2. Line baking sheet with parchment paper and arrange broccoli on pan.
3. Drizzle with olive oil, salt and pepper.
4. Roast for 10 minutes and set aside.

Pressure Cooker Directions

1. In an electric pressure cooker, mix coconut milk, turmeric, peanut butter and salt. Add in red bell pepper and submerge the chicken into the liquid.
2. Cook on the Poultry setting on high pressure for 15 minutes or until chicken reaches an internal temperature of 165° F.
3. Remove chicken and shred. Then mix back into the sauce.

Stovetop Directions

1. In a large skillet, drizzle olive oil in a pan over medium heat.
2. Add chicken in a single layer and allow to cook for five minutes.
3. While chicken is cooking, mix coconut milk, turmeric, peanut butter and salt in a separate bowl.
4. Add the red bell pepper to the coconut milk mixture.
5. After five minutes, turn over the chicken and add the coconut milk mixture. Cook for 10-15 minutes or until chicken reaches an internal temperature of 165° F.
6. Remove chicken and shred. Then mix back into the sauce.

Assembly

Serve 1/4 cup rice, 1/3 cup chicken mixture and 1/8 cup broccoli

One serving provides 1/2 oz eq. grain, 1 1/2 oz eq. meat/meat alternate and 1/4 cup vegetable