1 Chicken breast
1 tsp oil (I used coconut oil)
Salt & pepper to season
½ tsp cayenne pepper
¼ white onion, diced
For the sauce
½ Red chilli
1 Garlic clove, crushed
1 heaped tbsp peanut butter
1.5 tbsp tamari (gluten free soy sauce)
2 tbsp water
1 tbsp maple syrup
Begin by flattening your chicken. To do this, cover your chopping board with cling film, lay the chicken breast on top and cover with another piece of cling film. If you don’t have cling film, try using two sheets of tinfoil or baking paper!
Place a frying pan on a medium heat and add the oil (I used coconut oil, but you can use any oil of your choice). When the oil has heated, add the chicken to the pan and season with the salt and pepper. Cook on one side for 5 minutes, then turn, add the cayenne pepper and onion and cook for a further 5 minutes, stirring the onion occasionally.
While the chicken is cooking, spiralise your courgette and set aside in your serving bowl. The courgette does not need to be cooked, it is served raw.
For the sauce, add the oil, chilli and the garlic to a saucepan and cook on a low heat. Add the peanut butter, tamari, water and maple syrup to the pan and stir continuously until completely combined and smooth. Heat for 2-3 minutes (ensuring it doesn’t bubble).
Place the chicken onto the courgette and drizzle the sauce all over.
Serve with a big smile on your face – you’re having peanut butter for dinner!