Dairy-Free Chicken & Veggie Skewers with Peanut Sauce
Grilled chicken and vegetable skewers marinated in a tangy peanut sauce. A flavorful and healthy lunch option perfect for meal prep or a quick weeknight meal. This recipe uses coconut aminos instead of soy sauce for those avoiding soy as well.
Ingredients
- 1.5 lbs Chicken Breast
- 1.5 cups Broccoli Florets
- 1 cup Red Bell Pepper
- 1 cup Zucchini
- 1/4 cup Coconut Aminos
- 2 tbsp Rice Vinegar
- 2 tbsp Peanut Butter
- 1 tsp Sesame Oil
- 2 cloves Garlic
- 1 tsp Ginger
- 1/4 tsp Red Pepper Flakes
Instructions
- 1Cut the chicken breast into 1-inch cubes and place in a bowl.
- 2Prepare the peanut sauce by whisking together coconut aminos, rice vinegar, peanut butter, sesame oil, minced garlic, grated ginger, and red pepper flakes.
- 3Pour half of the peanut sauce over the chicken cubes, reserving the other half for dipping. Marinate for at least 15 minutes.
- 4Cut the vegetables into bite-sized pieces.
- 5Thread the marinated chicken and vegetables onto skewers.
- 6Preheat the grill to medium heat. Grill the skewers for about 6-8 minutes per side, or until the chicken is cooked through and the vegetables are tender.
- 7Serve the skewers with the reserved peanut sauce for dipping.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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