INGREDIENTS
1 lb
chicken breasts (preferably locally and/or organically raised)
1/2 cup
peanut butter
1/2 cup
coconut milk (unsweetened)
1 tbsp
lime juice (plus 1 extra teaspoon (freshly squeezed))
1 tbsp
rice wine vinegar
1 tbsp
honey
3 cloves
garlic
1/2
jalapeño (seeds and stem removed (use the other half to make some overnight refried beans…yum!))
1/8 tsp
chili powder
1/3 cup
unsweetened coconut flakes (lightly toasted (note: coconut can burn quickly and needs to be stirred/checked frequently while toasting…we do ours in the toaster oven for no more than 2 or 3 minutes))