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Paleo Chicken Satay With "peanut" Sauce And Cucumber Relish

I love Chicken Satay, but I don't always love the ingredients. Here is a simple and delicious recipe you won't feel guilty about eating! You can serve satay as an appetizer, but I prefer rounding it out as a full dinner.

Serves 2 people as a dinner or 4 as an appetizer

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Servings: 2

Prep Time: 01:15

Cook Time: 00:15

Main Ingredients

(for the chicken)

2 chicken breasts cut in half length wise and then cut into strips (8 pieces)

1 tsp ginger powder

1 tsp garlic powder

1/4 heaping cup canned coconut milk

1 juice of lemon

1 tablespoon curry powder

2 tablespoons coconut aminos

2 pinches salt

8 wooden skewers soaked in water for at least 30 minutes

(for the sauce)

1/4 cup tahini

1 tablespoon almond butter

2 tablespoons coconut aminos

1 tablespoon apple cider vinegar

2 tablespoons canned coconut milk

2 - 3 shakes of red pepper flakes

2 pinches of salt

1 tsp coconut sugar

1 clove garlic

1 - 2 tablespoons of water for thinning

(for the cucumber relish)

1 english cucumber cut into bite sized pieces

2 tablespoons of red wine vinegar

1 tablespoon coconut sugar

1 tsp chili flakes

1 tsp coconut aminos

1/4 tsp salt

Preparation

1Chicken- Mix all ingredients and allow to marinate for at least an hour. Thread chicken on skewers and grill over medium-high heat for 4-5 minutes each side.

2Sauce- place all ingredients into a food processor and blend until smooth. Add water if needed for thinning.

3Relish- mix all ingredients and allow to sit in fridge while chicken marinates.

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