Turmeric Peanut Butter Chicken Bowls
By Kristina La Rue, RD, CSSD
Ingredients
1 13.5 oz can coconut milk
1 tablespoon ground turmeric
2 tablespoons creamy peanut butter
1 red bell pepper, diced
1 1/2 pounds chicken breast
1 red bell pepper, diced
1 head broccoli, cut into florets
4 cups cooked rice
Directions
Suggested age: 10+ months.
Preheat oven to 350 degrees F; line baking sheet with parchment paper. Arrange broccoli on pan and drizzle with olive oil, freshly ground pepper, and salt (if desired); roast for 10 minutes. Set aside. In an electric pressure cooker, such as an Instant Pot, mix coconut milk, turmeric, peanut butter, and salt to taste. Add in red bell pepper and submerge chicken into liquid. Cook on Poultry Setting on high pressure for 15 minutes or until chicken reaches internal temperature of 165 degrees F with meat thermometer. Remove chicken and shred and then mix chicken back into the curry sauce. Serve shredded chicken in a bowl with roasted broccoli and rice.
NIAID recommends introducing peanut foods to infants as early as 4-6 months to help prevent a peanut allergy. Visit www.PreventPeanutAllergies.org for more information.
Nutrients Per serving
| Calories | 380 |
| Fat | 15 g |
| Trans Fat | 0 g |
| Cholesterol | 90 mg |
| Carbohydraes | 32 g |
| Protein | 30 g |
| Sodium | 220 mg |
