COPYRIGHT © 2015 by Joy Kushner. ALL RIGHTS RESERVED.

Coconut Chicken Satay

 

INGREDIENTS:

 

1 lb. Chicken tenderloins

1/2 c. Peanut butter

1/3 c. Lowfat coconut milk (from a can)

2 T. Lime juice

2 tsp. Rice wine vinegar

1 tsp. Honey

2 Garlic cloves

1/8 tsp. Chili powder

1/4 c. Unsweetened coconut flakes, toasted

 

INSTRUCTIONS:

 

1.  Preheat oven broiler on high. 

 

2.  Place chicken tenders on a baking sheet with a wire rack.

 

3.  In a magic bullet or food processor, blend together peanut butter, coconut milk, lime juice, vinegar, honey, garlic, and chili powder.

 

3.  Cover the chicken with 1/4 of the peanut butter mixture.

 

4.  Cook chicken under the broiler for 4-5 minutes, flip them over, coat with 1/4 of the peanut butter mixture, and cook for an additional 4-5 minutes or until completely cooked.

 

5.  Take the chicken out and drizzle with the remaining sauce. Sprinkle with toasted coconut flakes. 

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