Prep the Ingredients:

• Cut the chicken into bite-sized pieces.
• Chop the onion and bell peppers into roughly 1-inch pieces.
• Mince the garlic and crush the kaffir lime leaves to release their oils.

Cook the Vegetables:

• Heat a 14-inch skillet (or wok) over medium-high heat.
• Add coconut oil and let it melt.
• Sauté the onion for 1 minute, then add the bell peppers and garlic.
• Cook for another 2-3 minutes, stirring occasionally.

Add the Curry Paste:

• Move the veggies to the sides of the skillet.
• Add the Panang red curry paste and peanut butter to the center.
• Sauté for 2-3 minutes to intensify the flavors, stirring frequently.

Simmer the Curry:

• Pour in the coconut milk, fish sauce, and add the kaffir lime leaves. Stir to combine.
• Add the chopped chicken, then bring the mixture to a boil.
• Reduce heat and simmer for 10-15 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens.

Finish and Serve:

• Remove from heat and stir in the Thai basil leaves.
• Serve hot with rice, quinoa, or noodles.

• Prepare the Seasoning:

  In a small bowl, mix the chili powder, onion powder, garlic powder, oregano, salt, and pepper
• Season the Chicken:

  Pat the chicken dry and coat all sides with the seasoning mix.
• Sear the Chicken:

  Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until browned. Remove from the pan and set aside (it won’t be fully cooked yet).
• Cook the Onion:

  In the same pan, sauté the diced onion for 1-2 minutes until softened.
• Make the Sauce:

  Pour in the broth and salsa verde, stirring to combine. Scrape up any browned bits from the bottom of the pan for extra flavor.
• Simmer the Chicken:

  Return the chicken to the skillet, reduce heat to low, and let it simmer for 10-12 minutes, flipping halfway through, until it reaches an internal temperature of 165°F.
• Melt the Cheese:

  Sprinkle shredded cheese over each chicken breast and spoon some warm sauce on top to help it melt.
• Serve:

  Remove from heat, garnish with green onions and cilantro, and serve with a lime wedge over rice, in tacos, or with a salad.

• Preheat Oven: Set oven to 350°F (175°C) and grease a 9×13-inch baking pan.
• Prepare Chicken Mixture:

  In a large bowl, combine the shredded chicken, artichokes, Parmesan cheese, 1 cup shredded mozzarella, half of the basil, and half of the sun-dried tomatoes. Set aside.
• Make the Cream Cheese Sauce:

  In a separate bowl, use a hand mixer to beat the cream cheese, half-and-half, garlic, salt, and pepper until smooth.

  Stir in the remaining basil.

  Set aside half of this mixture. Stir the remaining half into the chicken mixture.
• Assemble the Lasagna:

  Spread half of the reserved cream cheese mixture over the bottom of the baking dish.

  Layer 3 cooked lasagna noodles on top.

  Spread ⅓ of the chicken mixture over the noodles.

  Repeat layers twice, ending with a noodle layer.
• Add Final Layers:

  Spread the remaining plain cream cheese mixture on top.

  Arrange the mozzarella slices over the lasagna.

  Sprinkle with the remaining shredded mozzarella and extra basil if desired.
• Bake: Place the lasagna in the preheated oven and bake for 25 minutes, until heated through and the cheese is melted.
• Rest & Serve: Let the lasagna cool for at least 10 minutes before slicing and serving.