NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Raw cashews

2 tbsp Water

1 tbsp Lemon juice

1 tsp Nutritional yeast

0.25 tsp Garlic powder

0.25 tsp Sea salt

1 tbsp Fresh chives

1 tbsp Fresh dill

5 oz Chicken breast

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Cucumber

1 cup Carrots

PREPARATION

• 1

  Soak the raw cashews in hot water for at least 30 minutes, then drain and rinse thoroughly.

• 2

  Cut the chicken breast into bite-sized cubes and thread them onto wooden or metal skewers.

• 3

  Brush the chicken skewers with olive oil and season evenly with 0.25 tsp sea salt and the black pepper.

• 4

  Grill the skewers over medium-high heat for 4 to 5 minutes per side until the chicken is golden brown and cooked through.

• 5

  In a high-speed blender, combine the soaked cashews, water, lemon juice, nutritional yeast, garlic powder, and the remaining 0.25 tsp sea salt.

• 6

  Blend on high until the mixture reaches a completely smooth and velvety consistency.

• 7

  Transfer the dip to a small bowl and stir in the finely chopped fresh chives and dill.

• 8

  Slice the cucumber and carrots into long, thin sticks for dipping.

• 9

  Serve the warm grilled chicken and fresh vegetable sticks alongside the creamy herb dip.