Snappy Braised Chicken with Greens for Insulin Resistance

Pickled peppers is what we mean when the recipe says, 'hot pickled peppadew.' But any pickled (or non-pickled) peppers can stand in. Our braised chicken delivers the chicken with wonderful dark, leafy greens and a delightful Indian-inspired seasoning. To your muscles! This is an absolute powerhouse of a meal for anyone focusing on metabolic health. Traditional braised chicken recipes often rely on heavy flour dredges to thicken the sauce or add processed brown sugar to balance the heat, both of which can cause unwanted glucose spikes. Our swap of traditional sugar for 'brown sugar' erythritol is incredibly smart (if we don't say so ourselves)—it provides that deep, molasses-like sweetness to balance the spicy pickled peppers without a single gram of real sugar. The result is a beautiful, deeply comforting dish—a vibrant glass bowl filled with a rich, savory tomato-chili broth, tender shredded chicken, ribbons of wilted dark greens, and pops of bright red pickled peppers.

• Time: 40 min
• Servings: 4

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