30 mins, serves 2-4
Ingredients:
500g chicken breast 
200g picanha beef 
1/2 cup natural peanut butter 
1/4 cup flax seeds 
1 tangerine, juiced 
2 cloves garlic, minced 
1 thumbsized piece of ginger, minced 
1/2 teaspoon chili flakes 
1/2 teaspoon turmeric 
1 tablespoon olive oil
Main Dish
Additional Enhancements
The Process
1
Prepare
Marinate the chicken and picanha in a mixture of peanut butter, tangerine juice, garlic, ginger, chili flakes, and turmeric for 15 minutes.
2
Cook
Heat the olive oil in a pan over medium heat. Add the flax seeds and cook until they start to pop.
3
Sear
Add the marinated chicken and picanha to the pan and sear on all sides until browned and cooked through.
4
Serve
Serve the dish hot, sprinkled with extra flax seeds for a nutty crunch.
Chef Tips:
- For an added burst of flavor, you can add a tablespoon of honey to the marinade.
- You can also use lime instead of tangerine for a sharper citrus note.
Additional Notes:
- This recipe is packed with protein from the chicken and picanha, healthy fats from the peanut butter and flax seeds, and vitamin C from the tangerine. The added spices not only create a rich and complex flavor profile, but also have numerous health benefits.
| Nutritional Information per serving | |
|---|---|
| Calories: | 500 |
| Fat: | 25g |
| Saturated Fat: | 8g |
| Carbohydrates: | 20g |
| Sugar: | 12g |
| Fiber: | 4g |
| Protein: | 45g |
*Please note that these values are estimations based on the ingredients and might vary slightly.
Bites & Vibes
You step into your kitchen, a sanctuary after a long day. Pressing play, ‘Lebanese Blonde’ by Thievery Corporation envelops you, a soothing prelude to the evening’s culinary dance. As Pink Martini’s melodies mingle with the sizzle and spice, you’re lost in the rhythm of creation. The kitchen becomes an intimate concert; the food, an extension of the music. With each harmonious bite, the day’s fatigue fades, leaving only the taste of blissful simplicity.
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