Everyone gets 3 free recipes from the P3tolife program! Just scroll down to see it. Enjoy this one.
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P3tolife Program Testimonial
="I enjoy being in the kitchen and preparing the foods, confident that I will not gain."
Hi Rayzel,
I am in week 2 of p3. My last day weight was 118.1. Two weeks into p3 I weighed 117.8 this morning. I have been having a teaspoon of whipping cream every morning, sometimes a second cup later in the day….and NO STEAK DAYS! My husband and I are really liking the foods. I enjoy being in the kitchen and preparing the foods, confident that I will not gain. We have been out to Chinese a couple of times, but I try to be careful of choices I make. The next day the first time out, I dropped a pound, don't know what the scale will say tomorrow, but fingers crossed. Thanks so much for all your help and we are really enjoying the program!
–Donnavee
Coconut Crusted Chicken with Pineapple Salsa & Sugar Snap Peas - Low Cal
Print Pin RateIngredients
FOR CHICKEN & PEAS
- 5 oz chicken breast butterflied
- 1 tbsp unsweetened coconut flakes
- 1 egg white
- 1/8 tsp sea salt
- 1 1/2 cup snap peas
- 1/2 tsp ghee
- 1/16 tsp sea salt
FOR SALSA
- 1/4 cup pineapple diced (fresh, canned, or frozen and defrosted)
- 1/4 cup tomato diced
- 1/8 cup red onion finely chopped
- 1 tbsp Fresh cilantro chopped
- 1/8 tsp red pepper flakes
Instructions
- STIR together ingredients for salsa in a small bowl. Set aside. Beat egg in a small bowl and sprinkle coconut and sea salt in a shallow bowl.
- BLOT chicken with a paper towel to remove excess moisture. Dunk in egg wash and coat in coconut flakes on all sides.
- HEAT a skillet over medium heat and spray with olive oil cooking spray. Allow pan to get very hot. Place chicken on pan and cook 8-10 minutes each side.
- WHILE chicken cooks, heat a small skillet over medium heat and sauté snap peas in ghee for 5 minutes, stirring occasionally. Season with sea salt. Serve snap peas alongside chicken with pineapple salsa.
