- 2-3 medium chicken breasts
- 2 Tbsp avocado oil (or oil of choice)
- 1 bunch fresh cilantro
- 2 cloves garlic
- 1 Tbsp fresh grated ginger
- 1/4 cup diced green onion
- 1 cup frozen peaches
- 1 can coconut milk
- 2 Tbsp coconut aminos
- 1/3 cup raw cashews
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Cut chicken breasts into strips. Place avocado oil into skillet and heat over medium-high heat. Add chicken strips. Cook for 15 minutes, turning halfway through.
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Chop the cilantro, mince the garlic, grate the ginger, and dice the green onions.
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In a blender add the frozen peaches, canned coconut milk, and coconut aminos. Blend on high for 30 seconds.
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Once chicken is fully cooked, add the freshly chopped herbs and blender mixture. Stir into chicken. Continue to cook over medium-high heat for 5 minutes or until heated through.
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Remove from heat, add the cashews, and serve over brown rice or for a grain-free option, cauli-rice.
For Paleo & Whole30 option serve over cauli-rice.
Store leftovers in a covered glass container in the fridge for up to 5 days.