Mini Chicken and Veggie Skewers with Peanut-Free Satay Dip

Ingredients

• 1 lb Chicken Breast (cubed)
• 1 each Bell Peppers (red, yellow, green - cubed)
• 1 medium Zucchini (cubed)
• 1/2 medium Red Onion (cubed)
• 2 tbsp Olive Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/4 cup Sunflower Seed Butter
• 2 tbsp Coconut Milk (canned, full-fat)
• 1 tbsp Lime Juice
• 1 tsp Maple Syrup
• 1/2 tsp Ginger (grated)
• 1/2 tsp Garlic (minced)
• 1/4 tsp Red Pepper Flakes

Instructions

1. 1Preheat your grill or oven to 400°F (200°C).
2. 2Thread the 1 lb of cubed Chicken Breast and the cubed red, yellow, and green Bell Peppers, 1 medium Zucchini, and 1/2 medium Red Onion onto skewers. Make sure the pieces are packed somewhat close together but not squashed.
3. 3Place the skewers on a baking sheet or grill rack. Brush them evenly with the 2 tbsp of Olive Oil. Sprinkle the 1/2 tsp of Salt and 1/4 tsp of Black Pepper over the skewers.
4. 4Cook the skewers for 12 to 15 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) and is no longer pink inside. The vegetables should be tender when pierced with a fork.
5. 5While the skewers are cooking, prepare the satay dip. In a medium bowl, combine the 1/4 cup of Sunflower Seed Butter, 2 tbsp of Coconut Milk, 1 tbsp of Lime Juice, 1 tsp of Maple Syrup, 1/2 tsp of grated Ginger, 1/2 tsp of minced Garlic, and 1/4 tsp of Red Pepper Flakes. Whisk everything together until the dip is smooth and creamy.
6. 6Once the skewers are cooked, remove them from the heat. Let them rest for 2 minutes before serving.
7. 7Serve the Mini Chicken and Veggie Skewers immediately with the prepared satay dip on the side.

Related Guides