NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Avocado oil

1 tbsp Peanut butter

1 tbsp Coconut aminos

1 tsp Lime juice

0.25 tsp Ground turmeric

0.25 tsp Garlic powder

0.25 tsp Ground ginger

0.5 cup Cooked quinoa

1 cup Cucumber

1 tbsp Rice vinegar

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Soak wooden skewers in water for at least 20 minutes to prevent them from burning on the grill.

• 2

  Slice the chicken breast into thin, even strips and place them in a bowl with the turmeric, garlic powder, ginger, sea salt, and black pepper.

• 3

  Thread the seasoned chicken strips onto the skewers in a tight zigzag pattern.

• 4

  In a small mixing bowl, whisk together the peanut butter, coconut aminos, and lime juice until the sauce reaches a smooth, pourable consistency.

• 5

  Heat the avocado oil in a grill pan over medium-high heat and sear the skewers for 3 to 4 minutes per side until fully cooked and lightly charred.

• 6

  Thinly slice the cucumber into ribbons or rounds and toss with the rice vinegar in a small bowl.

• 7

  Serve the warm chicken skewers over the cooked quinoa with the peanut sauce drizzled on top and the pickled cucumbers on the side.