Chicken Satay with Coconut Curry Dipping Sauce

Total Time: 45m
Servings: serves 4
Serving Size: 3 skewers + 1/4 cup sauce
Level: medium
Calories: 310

Dips, Dressings, and Marinades Lunch Main Dishes Diabetes Friendly Gluten Free

Ingredients

Marinade

1 (5.3oz) cup Coconut 2% Skyr
2 Tbs red curry paste
juice of 1 lime
1 1/2 tsp salt
1 lb chicken tenders

Dipping Sauce

1 (5.3oz) cup Coconut 2% Skyr
1 1/2 tsp red curry paste
1 Tbs creamy salted peanut butter
juice 1 lime
2 pinches cane sugar
salt to taste

Other

wooden skewers soaked in water

Nutrition Facts per serving

Calories 310, Protein 32g, Total Fat 15g, Saturated Fat 5g, Cholesterol 80mg, Sodium 1780mg, Total Carbohydrates 10g, Sugars 6g

Preparation

To make the marinade, combine the yogurt, curry paste, lime juice, and salt in a shallow container. Coat chicken with marinade and refrigerate for at least 30 minutes or up to 3 hours.

When ready to cook, remove excess marinade from chicken and thread each piece onto a wooden skewer. Grill over medium to high heat until cooked through, about 2-4 minutes on each side.

To make the dipping sauce, combine all ingredients and serve with the chicken skewers.