Sunbutter Chicken Pasta

This easy one-pan dish can be made in under 30 minutes. It's Paleo, gluten-free, and dairy-free.

Prep:
10
minutes
Cook:
15
minutes
TOtal:
25
minutes

Ingredients

  • 1 lb chicken breast, cut into 1 inch cubes
  • 2 T avocado oil
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 12oz green beans, trimmed and cut in half
  • 2-12oz hearts of palm noodles, drained and rinsed
  • 1/2 C full fat coconut milk
  • 1/2 C sunbutter
  • 1/3 C coconut aminos
  • 2 T coconut sugar
  • 1 lime, juiced + more for serving
  • 2 T minced fresh ginger
  • 6 garlic cloves, minced
  • 1/4 C cilantro, roughly chopped

Instructions

  1. In a small bowl, add the coconut milk, sunbutter, coconut aminos, coconut sugar, and lime juice. Whisk until everything is thoroughly combined. Set it aside.
  2. In a large sauté pan on medium heat, add the avocado oil, chicken breast, sea salt, pepper, garlic, and ginger. Cook for 2-3 minutes, stirring occasionally.
  3. Add the green beans, stir everything together, and cook for 5-7 minutes. The chicken should be cooked through, and the green beans should start to get tender.
  4. Add the sunbutter sauce and the rinsed hearts of palm noodles. Toss everything together and cook for 4-5 minutes. The sauce should be thick, and the green beans should be tender.
  5. Top the dish with cilantro and serve with lime wedges. Enjoy!