| 14 | 20 | 638 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 1 |
| 1/2 head | Broccoli, raw |
| 2 medium | Carrots |
| 1/4 medium head | Cauliflower |
| 1 breast | Chicken, cooked (cut into strips) |
| 1 tbsp | Cilantro (coriander) (for garnish) |
| 1/2 bunch | Collard greens |
| 3/4 tsp | Honey (for peanut sauce) |
| 1 tsp | Lime juice (fresh) (for peanut sauce) |
| 2 tsp | Peanut butter, natural (for peanut sauce) |
| 1 tsp | Rice vinegar (for peanut sauce) |
| 1 tsp | Sesame seeds (for garnish) |
| 1 tsp | Soy sauce, tamari (for peanut sauce) |
| 1 dash | Sriracha (to taste, for peanut sauce) |
| 1 dash | Garlic powder (for peanut sauce) |
1. Wash and prepare the veggies:
2. In a steaming basket, steam the cauliflower, broccoli and carrots for 2-3 minutes, then add the collard greens.
3. Continue steaming for 2-3 more minutes or until everything is soft but not overcooked.
4. Remove from heat and put veggies in a large bowl.
5. To make peanut sauce:
6. Toss veggies with peanut sauce, add chicken (reheat first), and top with garnishes.
To cook chicken breast: (see link)
https://www.thespruceeats.com/how-to-cook-boneless-skinless-chicken-breasts-479540
Serve and enjoy!
Cauliflower and Broccoli
are cruciferous vegetables which means they are nutrient dense containing cancer-fighting properties!
| Meat | 2.5 |
| Meat Alternative | 0.4 |
| Vegetables | 6.3 |
