Dairy-Free Chicken & Veggie Skewers with Peanut Sauce

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

1. 1Cut the 1.5 lbs Chicken Breast into 1-inch cubes and place them in a large bowl.
2. 2Prepare the peanut sauce by whisking together the 1/4 cup Coconut Aminos, 2 tbsp Rice Vinegar, 2 tbsp Peanut Butter, 1 tsp Sesame Oil, the 2 cloves Garlic (minced), the 1 tsp Ginger (grated), and the 1/4 tsp Red Pepper Flakes in a medium bowl.
3. 3Pour half of the prepared peanut sauce over the 1.5 lbs Chicken Breast cubes in the large bowl. Reserve the other half of the peanut sauce in the medium bowl for dipping. Let the chicken marinate for at least 15 minutes.
4. 4Cut the 1.5 cups Broccoli Florets, the 1 cup Red Bell Pepper, and the 1 cup Zucchini into bite-sized pieces, roughly the same size as the chicken cubes.
5. 5Thread the marinated chicken cubes and the cut vegetables onto skewers, alternating between chicken and vegetables.
6. 6Preheat your grill to medium heat, between 350-400°F (175-200°C).
7. 7Grill the skewers for 6-8 minutes per side. The chicken is cooked through when it reaches an internal temperature of 165°F (74°C), and the vegetables should be tender with slight char marks.
8. 8Serve the grilled skewers immediately with the reserved peanut sauce for dipping.

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