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brazilian

Brazilian Peanut Chicken with Toasted Cassava and Roasted Carrots

This roasted dish pairs chicken breast, sliced with carrots, cut into batons, natural peanut butter and cassava flour. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Easy
Balanced High protein High satiety Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

58 g Protein
48 g Carbohydrates
31 g Fat
10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 200g chicken breast, sliced 212 kcal
  • 220g carrots, cut into batons 90 kcal
  • 12g olive oil 106 kcal
  • 28g natural peanut butter 165 kcal
  • 25g cassava flour 91 kcal
  • 6g garlic, minced 9 kcal
  • 50g water 0 kcal
  • 2g paprika 6 kcal
  • 1g black pepper 3 kcal
  • 2g salt 0 kcal

Cooking instructions

  1. carrotsolive oilblack peppersalt
    Heat oven to 425F (220C). Toss carrots with half the olive oil, salt, and black pepper. Roast on a tray for 18-22 minutes until browned.
  2. chicken breastpaprikablack peppersalt
    Season chicken with salt, paprika, and black pepper.
  3. chicken breastolive oil
    Heat remaining olive oil in a skillet over medium-high heat. Cook chicken until golden and cooked through, 6-8 minutes total.
  4. natural peanut buttergarlicwater
    Lower heat to medium. Add garlic and cook 30 seconds, then stir in peanut butter and water to make a smooth sauce. Simmer 1-2 minutes until glossy.
  5. cassava flour
    In a small dry pan, toast cassava flour over medium-low heat until nutty, 2-3 minutes.
  6. chicken breastcarrotsnatural peanut buttercassava flour
    Plate chicken with peanut sauce, roasted carrots, and sprinkle toasted cassava flour over the top.

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