Chicken Satay

Prep: 10 min 

Cook: 10 min 

Makes: 4 servings 

Calories: 475 g/serv

• Protein: 45g, (38%)
• Carb: 40g, (34%)
• Fat: 15g, (28%) 

Ingredients 

• 1.5 pounds raw chicken breasts, diced
• 1 tsp EVOO
• 2 Tbs curry powder, divided
• 2 Tbs peanut butter
• 1 tsp honey
• 1/4 cup coconut milk
• 1/2 tsp crushed red pepper
• 1 lime, zested and juiced
• 1 tsp fresh ginger, grated
• 2 garlic cloves, minced
• 4 cups cooked basmati rice

Instructions 

1. Add the chicken breasts to a mixing bowl with 1 tsp EVOO and 1 Tbs curry powder. Mix well and leave to the side to marinate.
2. Prepare the sauce. To a small saucepan over low-medium heat, add the peanut butter, honey, coconut milk, crushed red pepper, remaining curry powder, zest and juice of the lime, ginger, and minced garlic. Mix well and stir occasionally.
3. Place the chicken on skewers if you like.
4. Heat a tsp of EVOO in a large pan on medium heat. Cook the chicken until golden brown and cooked through, about 5-7 minutes.
5. Plate the rice and chicken with satay sauce on the side for dipping.