Chicken Skewers with Peanut Sauce
Ingredients
- 1 tbsp olive oil
- 100g sugar free, natural peanut butter
- 90ml coconut milk
- 1 tsp mild chilli powder
- 2 tbsp maple syrup
- 2 tbsp lime juice
- 3 tbsp soy sauce
- 750g chicken breast, cut into bite sized pieces
- 2 red peppers, deseeded and cut into bite sized pieces
- 1 tbsp olive oil
- ½ tsp sea salt
- ¼ tsp black pepper
- 300g cooked, cold brown rice
- 2 large tomatoes, deseeded and diced
- ½ cucumber, deseeded and diced
- 1 tbsp olive oil
- 1 tbsp lemon juice and 1 tsp lemon zest
- 2 tbsp mixed fresh herbs (such as basil, mint, parsley)
How to Make It
Mix the 1 tbsp of the oil, peanut butter, coconut milk, chilli powder, maple syrup, lime juice and soy sauce together in a bowl and leave to one side.
Thread the chicken breast and pepper pieces onto either wooden or metal skewers (if using wooden ones make sure you have soaked them in water to prevent them from burning.
Brush the chicken and pepper with the other 1 tbsp olive oil and season with the salt and pepper.
Heat a grill to high (or use a BBQ) and cook the chicken on all sides until cooked all the way through. This should take about 14-15 minutes in total.
Meanwhile, mix all of the rice salad ingredients together and divide between 4 plates. Add a small bowl with the peanut sauce to the plate.
Add the chicken and pepper skewers to the plates and serve.
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