Add some international flare to your meal with Chicken Satay and Coconut Lime Quinoa. The satay is peanut free so anyone can enjoy it!
Peanut free, gluten free, soy free
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 Servings
- 1/3 cup salsa
- 1 Tbsp. sunflower seed butter
- 1 Tbsp. sesame tahini
- 1/4 cup water chicken broth, or coconut milk
- 1 Garlic clove crushed, or garlic powder
- Red pepper flakes
- 2 chicken breasts trimmed
Heat oven to 400 degrees F.
Make the satay sauce. Combine the salsa, SunButter, tahini, water, garlic, and red pepper flakes in a small blender and blend until smooth, adding water as needed to adjust the consistency.
Line a baking sheet with foil (this makes clean-up easier!). Cut chicken into thin strips and thread loosely onto skewers, arranging them on the baking sheet. Drizzle satay sauce over the chicken. Roast in the oven for 10 minutes. Dip in the extra satay sauce if you like!
Calories: 115kcal | Carbohydrates: 3g | Protein: 13g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 36mg | Sodium: 220mg | Potassium: 287mg | Fiber: 0g | Sugar: 0g | Vitamin A: 120IU | Vitamin C: 1.3mg | Calcium: 19mg | Iron: 0.6mg