Medifast Friendly Low Fat, Low Carb Crockpot Thai Peanut Chicken

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READY IN: 6hrs 45mins
SERVES: 6

INGREDIENTS

Nutrition
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DIRECTIONS

  • Clean and chop the chicken into large chunks (e.g., each breast quartered).
  • In a medium sized bowl, mix salsa, reduced sodium soy sauce, ginger, and PB2 together; blend thoroughly with a whisk.
  • Place about a third of the chicken in the crockpot.
  • Layer about a third of the sauce on top of the chicken in the crockpot.
  • Repeat layering with remaining chicken and sauce.
  • Cook on low for about 6 hours. Do not stir.
  • Califlower "Rice".
  • Wash and trim leaves away from head of cauliflower.
  • Coarsely chop into 1 - 2 inch chunks.
  • Layer as much as will fit in a microwave steamer basket; do NOT add water. Microwave on High for about 3 minutes. Repeat process with remaining chunks of cauliflower.
  • When cauliflower chunks are cool enough to handle, grate with a medium or large hole grater. If you have a food processor, use it -- much quicker.
  • Just before serving, microwave each caulirice portion for about 45-60 seconds to bring it to eating temperature.
  • (Excess "caulirice" portions can be stored individually in ziploc bags and frozen. To use at a later time, just microwave for about 2 minutes.).
  • To serve:
  • Mound “caulirice” on plate and either heap chicken and sauce on top or make a ring around the caulirice. Top with fresh cilantro leaves.
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