NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 stalk Lemongrass

2 cloves Garlic

1 small Shallot

1 tsp Fresh ginger

1 tbsp Fish sauce

1 tbsp Coconut aminos

1 tsp Honey

1 tbsp Avocado oil

0.25 tsp Turmeric powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Cucumber

1 tbsp Lime juice

PREPARATION

• 1

  Finely mince the white part of the lemongrass stalk, garlic, and shallot, then grate the fresh ginger.

• 2

  In a medium bowl, whisk together the lemongrass, garlic, shallot, ginger, fish sauce, coconut aminos, honey, avocado oil, turmeric, sea salt, and black pepper.

• 3

  Cut the chicken breast into 1-inch cubes and toss in the marinade until thoroughly coated; let sit for at least 20 minutes.

• 4

  Thread the marinated chicken onto wooden or metal skewers.

• 5

  Preheat a grill or grill pan over medium-high heat and cook the skewers for 4-5 minutes per side until charred and cooked through.

• 6

  While the chicken grills, slice the cucumber and toss with lime juice and a pinch of salt.

• 7

  Serve the hot chicken skewers immediately with the chilled cucumber salad on the side.