NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Coconut aminos

1 tsp Sesame oil

0.5 tsp Ground turmeric

0.5 tsp Ground ginger

1 tbsp Almond butter

2 tbsp Lime juice

1.5 cup Green papaya

0.5 cup Cherry tomatoes

0.5 cup Green beans

1 tbsp Fish sauce

1 clove Garlic

0.25 tsp Red pepper flakes

1 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Slice the chicken breast into long, thin strips and thread them onto wooden skewers.

• 2

  In a small bowl, whisk together the coconut aminos, sesame oil, turmeric, ginger, sea salt, and black pepper to create a marinade.

• 3

  Brush the marinade over the chicken skewers and let them sit for at least 15 minutes.

• 4

  Shred the green papaya using a mandoline or grater and place it in a large mixing bowl.

• 5

  Add halved cherry tomatoes and trimmed green beans to the papaya.

• 6

  Mince the garlic and whisk it with fish sauce, 1 tablespoon of lime juice, and red pepper flakes.

• 7

  Pour the dressing over the papaya mixture and toss thoroughly to combine.

• 8

  Grill the chicken skewers over medium-high heat for 4 minutes per side until charred and cooked through.

• 9

  Whisk the almond butter with the remaining 1 tablespoon of lime juice and a teaspoon of water for a creamy dipping sauce.

• 10

  Serve the hot skewers over the chilled salad and garnish with fresh cilantro.