1/2 tsp chili paste, or pinch of dried chili flakes
1 boneless, skinless chicken breast
salt & pepper, to taste
chopped mixed veggies, such as peppers, snap peas, and zucchini
1. Mix the peanut butter, broth, soy sauce, honey (or agave), lime juice, and chili paste (or flakes) in a small bowl. Try to mix it as well as you can so that the peanut butter isn’t left in big clumps.
2. Put the chicken breast in a small ziploc bag, and add 3/4 of the marinade. Leave in the fridge for at least half an hour.
3. Heat the oven to 400F. On a foil lined (for easy cleaning), ovenproof dish, add the chopped veggies and season with salt and pepper. Place the chicken on top, and pour the remaining 1/4 of the marinade over top, coating as many of the veggies as you can. Cook for about 20-25 mins, or longer depending on the thickness of the chicken. Serve and enjoy!