Macro Meal Planning

After realizing how simple it is to make delicious peanut chicken, you’ll never do takeout again! This dish is packed with flavor and sure to be a new family favorite.

Ready in 20 minutes
Serves 4 people

Macros: Net Carbs 14g, 52g Fat, 43g Protein


  • ½ cup smooth natural peanut butter
  • ½ cup lime juice
  • ½ cup of tamari
  • 2 cups full fat coconut milk
  • ½ cup coconut oil, divided
  • 4 garlic cloves, minced
  • 1 pound of chicken, cut into ½ inch pieces
  • 1 cup each yellow squash and zucchini, julienned or spiralized
  • 4 tablespoons fresh cilantro, chopped


  1. In a bowl, whisk together the peanut butter, lime juice, tamari, and coconut milk. Set aside.
  2. Heat a pan over medium heat, add ¼ cup coconut oil, and heat for 30 seconds.
  3. Once the oil is heated, add the garlic and chicken to the pan.
  4. Cook the chicken, stirring occasionally, for 5-6 minutes or until the chicken reaches an internal temperature of 165℉. Remove the chicken from the pan and set aside.
  5. Add the remaining oil to the pan and stir in the squash/zucchini. Cook until slightly browned, stirring occasionally.
  6. Add the chicken and peanut sauce mixture to the pan. Simmer until heated through.
  7. Plate the peanut chicken and squash, and garnish with cilantro.