Life is easy after all.
It’s crunch time here on campus; classes are winding down and paper writing is just picking up. Those living in dorms enjoy the luxury of having meals prepared for them on a whim, but apartment dwellers don’t have it so easy. This recipe is a healthy and quick main dish that also happens to be delicious. Looks like you don’t have to starve after all, 3rd year! Serve it with brown rice and sautéed spinach with some lemon juice, garlic, and olive oil (this is easier than it sounds, Google it!), or top the spinach off with some extra peanut sauce.
Thai Peanut Chicken, Serves Four (Half for 2)
4 medium-sized boneless, skinless chicken breasts 2 tbsp. peanut butter 1 tbsp. reduced sodium soy sauce 1 tbsp. lime juice (lemon works in a pinch) 2 tsp. sesame oil (you can use canola/ vegetable oil) 1 clove garlic, crushed 1/8 tsp. cayenne pepper, or to taste (not necessary, but adds a nice kick)
Preheat the oven to 375o F Arrange chicken in a shallow baking dish (or baking sheet). Line your baking sheet with aluminum foil— cleanup will be much faster! In a small bowl, whisk all the ingredients together until smooth. You can either drizzle the sauce over the chicken so the entire surface has been covered, or drizzle and toss the chicken to coat. Bake for 20-22 minutes or until cooked through (not pink inside and juices run clear). Adapted from Leslie Beck’s Healthy Kitchen.