Almond-Coconut Chicken Satay

Dinner tonight: Plan, Shop, Cook, SAVOR!!
(serve 4)

1/2 cup unsalted almond butter
1/2 cup light coconut milk, well-stirred
6 T. fresh lime juice (about 3 limes), divided
4 t. Thai red curry paste1 lb. skinless, boneless chicken breats, cut into bite-size pieces
Coconut* oil cooking spray
8 - 8" wooden skewers, soaked in water
1/2 t. kosher salt, divided
3 cups thinly sliced English cucumbers
1 cup thinly sliced red bell pepper
1/4 cup minced fresh cilantro
1/4 t. freshly* ground pepper
1/8*-1/4 t. crushed red pepper
2 T. unsalted roasted almonds, chopped

Combine almond butter, coconut milk, 1/4 cup lime juice, and curry paste in a med. bowl, stirring until smooth. Place 1/2 cup almond butter mixture in a small bowl; reserve. Add chicken to remaining almond butter mixture; toss to coat. Refrigerate 15 min. Remove chicken from almond butter marinade; discard marinade. Heat a grill pan over me-high; coat with cooking spray. Thread chicken evenly onto skewers; sprinkle with 1/4 t. salt. Add chicken skewers to pan; cook, stirring occasionally, until done, about 5 min. Combine cucumbers, bell pepper, cilantro, remaining 2 T. lime juice, remaining S&P, and crushed red pepper in a bowl; toss. Serve salad with chicken skewers and reserved 1/2 cup almond butter mixture. Sprinkle with almonds.

"I'm there to support NOT criticize."

Love,

MM