Chicken with Peanut Sauce Swimming Rama Oamc
Transform your weeknight dinners with this vibrant and flavor-packed Chicken with Peanut Sauce Swimming Rama OAMC recipe! Featuring tender, seasoned chicken breasts served over a bed of wilted baby spinach, this dish is elevated by a creamy, coconut-based peanut sauce infused with soy sauce, tangy lime juice, and a touch of optional heat from sriracha. Perfect for meal prep enthusiasts, this recipe is designed for Once-a-Month Cooking (OAMC) with freezer-friendly instructions, making it an ideal option for busy schedules. Ready in just 45 minutes, this wholesome dish combines the richness of the peanut sauce with the freshness of spinach for a meal that's as nutritious as it is indulgent. Serve it fresh or enjoy the convenience of reheating for effortless weeknight meals!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 8 cups Baby spinach
- 1 can (13.5 oz) Coconut milk
- 0.5 cup Creamy peanut butter
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 1 tablespoon Lime juice
- 1 teaspoon Sriracha (optional - for heat)
- 2 tablespoons Vegetable oil
- 0.25 cup Water
Instructions
Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes per side, or until fully cooked (internal temperature reaches 165°F/74°C). Remove the chicken from the skillet and set aside to rest.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the baby spinach for 2-3 minutes until wilted. Remove the spinach and place it on a serving platter or divide evenly across meal prep containers if batch cooking.
In a medium saucepan, combine coconut milk, peanut butter, soy sauce, brown sugar, lime juice, and water. For heat, add the optional sriracha. Whisk the mixture over medium heat until smooth and simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
Slice the cooked chicken breasts into strips and place them on top of the wilted spinach.
Pour the peanut sauce generously over the chicken and spinach. Reserve extra sauce on the side if preferred.
Serve immediately, or cool completely and portion into freezer-safe containers for OAMC (Once-a-Month Cooking). To reheat, thaw overnight in the refrigerator and microwave or heat on the stovetop until warmed through.
Nutrition Facts
Calories |
2337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.1 g | 142% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 4890 mg | 213% | |
| Total Carbohydrate | 85.3 g | 31% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 48.4 g | ||
| Protein | 252.5 g | 505% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1286 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
