This recipe is made in minutes and can be made in bulk for the week ahead. Served warm or cold with some wholewheat penne pasta with mashed avocado and chilli flakes, or just a mixed salad.
Gluten-Free Lunch Ingredients
1 130g Chicken Breast
1 Tbs Crunchy Peanut Butter
Gluten-Free Lunch Recipe
- To a pan add boiling water and salt
- Bring pan to the boil and add the chicken breast then lower the heat slightly
- Once chicken is throughly cooked, cut into cubes and mix with the peanut butter
- Then place on skewers
- Store in an airtight container for up to 3 days in the fridge
Macros
Calories: 320
Carbs: 4g
Fat: 16g
Protein: 37g
Sugar: 1g
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