Almond Chicken Bok Choy

1 Tbsp Olive oil
2 lbs boneless skinless chicken parts cut in bite size pieces
3 small Zucchini sliced in bite sized pieces
2 Bok Choy bunches, leaves separated
2 Tbsp Minced Garlic
2 tsp Ginger
4 Tbsp Almond Butter
1/4 tsp lemon pepper

On medium heat warm a skillet with olive oil, once warm, add chicken. When about half-way cooked, add garlic, ginger, and 2 Tbsp almond butter, stirring frequently. Once chicken is fully cooked, add zucchini, bokchoy, 2 tbsp almond butter, and lemon pepper. Cover skillet and turn heat to simmer about 10 mins until veggies are cooked, again stirring frequently to coat everything with sauce. Makes 4 servings ENJOY!