This delicious Whole30 approved, low-carb recipe is the perfect lunch idea to prep for the week. You can cook the chicken and sauce in advanced to make for an easier meal prep for the entire week. These would be great served hot or cold. Feel free to add additional vegetables of your choosing; we think mushrooms would be a great addition!
4 chicken breasts
4 large collard leaves
½ cup matchstick carrots
½ tsp sesame seeds
2 green onions, sliced
¼ cup Georgia Grinders Original Almond Butter
2 Tbsp coconut aminos
2 Tbsp rice wine vinegar (or substitute apple cider vinegar)
1 small date, finely minced
⅛ tsp. garlic powder
Season the chicken breasts lightly with salt and pepper. Grill over medium heat for 6-7 minutes per side, depending on thickness, until cooked through. Set aside and allow to cool, then slice into bite sized pieces.
Meanwhile, trim the long stems off each collard leaf. Turn the leaves face down, and slice the rounded edge of the stem off so they lay flat. Serve as blanched collard wraps or raw, whichever you prefer.
Fill each leaf with sliced grilled chicken, carrots, about 2 tablespoons of the almond sauce, and a sprinkle of sesame seeds and green onions. Roll like a burrito and enjoy!
Check out more delicious meals like this one at www.cookathomemom.com! Thanks for the recipe, Laura :)