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
Course Main Dish
Keyword chicken satay, peanut free satay
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Author Sarah Jane Parker
1Tbsp.sunflower seed butter
1/4cupwaterchicken broth, or coconut milk
1Garlic clovecrushed, or garlic powder
Red pepper flakes
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!