1Season chicken with oregano, garlic powder, salt, and olive oil.
2Heat a sauté pan on medium heat. Place chicken top-side down in the pan and cook for 5 minutes on each side. Add water to the pan halfway up the side of the chicken and braise for 20 minutes. Turn heat off and rest chicken for 10 minutes.
3Bring a small pot of water to boil and add frozen peas. Cook for 15 to 20 minutes. Drain peas.
4Prepare cashew ricotta. Soak cashews in hot boiling water for 5 minutes. Drain cashews and blend remaining ingredients in a food processor. Add the drained peas and plant-based butter. Pulse until smooth like a puree.
5Place a scoop of sweet-pea cashew ricotta on a plate and top with the braised chicken.
I like to serve this dinner with a side salad or roasted veggies!