Chicken Sauté with Ginger and Peapods

Updated at: Thu, 17 Aug 2023 05:32:56 GMT

Step 1

Place the chicken breasts between 2 pieces of plastic wrap and use the flat side of a mallet to flatten them to 1/4” thickness. Lightly season both sides with salt and pepper.

Step 2

Heat 1 tbsp of the coconut oil in a large skillet over medium heat. Add the chicken and cook until golden, 3-4 min per side, adding more oil if needed. Remove the chicken from the skillet and cover to keep warm.

Step 3

Add the lime juice, ginger, and broth to the skillet, scraping up any browned bits on the bottom of the skillet. Bring to a boil, reduce the heat, and simmer until the pan sauce is reduced to about 1/4 cup, 1-2 min. Remove the skillet from the heat.

Step 4

Meanwhile, heat remaining 1 tbsp coconut oil in a medium skillet over medium-high heat. Add the carrots, onion, snap peas, and crushed red pepper flakes and cook, stirring, until crisp-tender, about 4 min.

Step 5

Arrange the chicken and veggies on serving plate and drizzle the pan juices over all.

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