Serves 4
1 ½ lb chicken breasts (can use drumsticks as well)
1/8 tsp salt and pepper
2 medium sweet potatoes, diced into bite-sized pieces
2 tsp garlic, minced
1 tsp chili powder
1 can (14.5 oz) diced tomatoes with garlic and onion
1 cup frozen peas
1/3 cup peanut butter (regular or crunchy)
1/3 cup water
1 tbsp lemon juice
Season breasts with salt and pepper. Coat non-stick pan with non-stick stray. Place over medium-high heat and chicken and cook 3 minutes or until browned.
Sprinkle only one side of chicken with garlic and chili powder and turn over for 30 seconds or until fragrant.
Add potatoes and tomatoes, place chicken on top. Bring to a boil, reduce heat, cover and simmer for 10 minutes or until chicken is cooked thoroughly and potatoes are tender.
Using slotted spoon, remove chicken to a serving platter. Add remaining ingredients to skillet; stir until blended and hot. Pour over chicken.