Chicken and broccoli with peanut sauce

This tasty meal is gluten free, dairy free, sugar and flour free, and anti-inflammatory! My kids love it, as does David!


2 Tbsp olive oil

2 Tbsp green onion, chopped

4 cloves garlic, diced

1 Tbsp jalapeno pepper, de-seeded and diced

2 Tbsp freshly grated ginger

2 lb boneless, skinless chicken breast, sliced into bite size pieces

4 cups broccoli, washed and cut into bite size pieces


1/3 cup natural peanut butter

1/4 cup soy sauce

2 Tbsp rice vinegar

1 Tbsp honey

Salt and pepper, to taste

Heat olive oil in a large skillet over medium heat. Add green onion, garlic, ginger and jalapeno. Saute for 2 minutes. Add chicken breast. Saute chicken breast until cooked through – 8-10 minutes.

Add broccoli. Cover pan with lid, reduce heat, and cook 5-7 minutes until broccoli is crisp-tender.

Whisk sauce ingredients together in a separate bowl. Pour into pan with chicken and broccoli. Remove from heat. Stir until coated. Serve over brown rice.

Podcast, Series 4, Episode 9 – Infant Nutrition Wrap Up and What’s to Come

In this week’s pediatric nutrition podcast, registered dietitian Betsy Hjelmgren, RD and culinary expert Jen Karakosta review the series 4 on infant nutrition, and move on into what Jen calls other “Pish posh,” including a personal update on each of them, with both Jen and Betsy following different experimental diets at this time – Keto and Anti-Inflammatory. Get a sneak peak into series 5, coming later this fall! 

Click here to listen on iTunes