Walnut and Coconut Whipped Sweet Potato Casserole
8th December 2015
New You Boot Camp Ginger Soy Salmon
20th July 2018
Ingredients
- 1 1/2 lbs chicken breast boneless, skinless, cut into 1/2" stripes
- wooden skewers
For marinade
- Himalayan Crystal Salt to taste
- 1 tsp lemon zest
- 2 tsp lemon juice
- 1/2 tsp ground coriander
- 1 tsp turmeric
- 1/2 tsp chili powder
- 2 tbsp coconut oil
For sauce
- 3 tbsp Tahini (sesame butter)
- 1 tbsp lemon juice
- 3 tbsp coconut milk
- 1 clove garlic minced
- pinch of chili powder
Servings:
Instructions
- To make the marinade, place all the ingredients in a blender and process until smooth.
- Place the chicken in a shallow dish.
- Pour the marinade over the chicken and toss to coat.
- Cover with plastic wrap and refrigerate for minimum 30 minutes.
- To make the sauce, mix all the ingredients together until well combined and set aside.
- Thread chicken onto skewers. Preheat a grill pan over medium high heat.
- Lightly oil the grill pan with extra olive oil.
- Grill the chicken in batches for 2-3 minutes on each side.
- Sprinkle with spring onions and serve with sauce and lemon wedges.
