• 4 (4 oz) Chicken Breasts

• 1 Tablespoon Olive Oil

• 16 oz Sliced Mushrooms

• 1/2 Cup Peas

• 1/4 Cup Sliced Shallots,

• 3 Tablespoons Justin's Classic Almond Butter

• 1/3 Cup Water

• Sea Salt

• Black Pepper

1. Sprinkle chicken with salt/pepper.

2. In a large skillet over medium-high heat, saute chicken in olive oil, 3-4 minutes per side or until cooked through.  Remove from pan and keep warm. 

3. In the same skillet, add mushrooms, shallots and peas and cook 6-8 minutes or until tender.

4. Whisk almond butter with water until thoroughly combined. Add almond butter sauce to vegetable mixture and simmer 3-5 minutes until slightly thickened. 

5. Spoon approximately 1/3 cup almond butter sauce and veggies over chicken. Serve warm on top of whole wheat orzo, rice, quinoa or by itself.  

Serves 4