NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tbsp almond butter

2 tbsp full-fat coconut milk

1 tbsp tamari

1 tsp honey

0.33 cup cooked brown rice

1 cup sliced cucumber

1 tsp rice vinegar

0.25 tsp red pepper flakes

1 clove garlic

0.5 tsp fresh ginger

1 tsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into long, thin strips and thread them onto wooden or metal skewers.

• 2

  In a small bowl, whisk together the almond butter, coconut milk, tamari, minced garlic, grated ginger, lime juice, sea salt, and black pepper until smooth.

• 3

  Place the chicken skewers in a shallow dish and coat them thoroughly with the almond-coconut marinade, then refrigerate for 20 minutes to let the flavors meld.

• 4

  Preheat a grill pan over medium-high heat and lightly grease with a touch of high-heat oil if needed.

• 5

  Grill the skewers for 4 to 5 minutes per side until the chicken is cooked through and shows beautiful charred marks.

• 6

  In a separate small bowl, whisk the honey, rice vinegar, and red pepper flakes together to create a quick, clean sweet chili glaze.

• 7

  Serve the hot skewers over a bed of fluffy brown rice alongside the fresh cucumber slices for a cooling crunch.

• 8

  Drizzle the prepared sweet chili glaze over the skewers and rice immediately before serving.