Coconut-Marinated Chicken Satay Skewers Entrée | Serves 4

Step 1

If grilling, preheat the grill to high heat, about 500°, & unpack your meal.

If using the stove, continue to Step 2- for stovetop & unpack your meal.

Step 2 - For Grill

Place the skewers on the hot grill & cook for 6-10 minutes with grill closed. Flip the skewers over & cook for 6-10 minutes on the other side. Remove from the heat & place on a clean plate.

Step 2 - For Stovetop

Heat a sautépan over medium-high heat & add 1 tablespoon of oil. Remove the chicken from the skewers & place in the pan. Cook for 6-10 minutes. Flip over & repeat for the other side. Remove from heat & place onto a clean plate.

Step 4

Place the container of rice on a microwave-safe plate. Microwave the rice for 1 minute intervals until hot, stirring in between. Be careful when removing the lid as hot steam will be released.

Step 5

Toss the mixed greens with mustard sherry vinaigrette in a large bowl until thoroughly coated. Top the salad with haricot vert, pickled shallots, & brown butter almonds. Garnish the rice with toasted coconut & peanuts. Garnish the chicken with the peanut gremolata & cilantro. Serve with the curry yogurt sauce for dipping.

Enjoy!

Coconut-Marinated Chicken Satay Skewers w/ Sticky Rice: Shellfish-Free, Dairy-Free, Gluten-Free

*Peanuts packaged on the side