This was a super easy dinner to put together! Less than 30 minutes! I got the inspiration from Cooking Light magazine, except I modified the sauce as I wanted to lessen the sodium content.
Makes 4 servings (could easily half to make 2 adult servings)
1/4 cup natural peanut butter (crunchy or smooth)
3 Tbsp lower sodium soy sauce
3 Tbsp sweet chili sauce (or apricot jam works too)
4 x 4 oz chicken breasts, cut into large strips
1 tsp curry powder
1 cup diced pineapple (fresh or canned)
1/3 cup red onion, sliced vertically into strips
3 Tbsp fresh cilantro, chopped
Juice of 1 lime
In a small bowl, combine the soy sauce, chili sauce & peanut butter & set aside. Sprinkle chicken strips with curry powder and thread onto wooden or metal skewers. Spray cooking surface with cooking spray. Cook on a grill pan or BBQ until done (about 3-4 minutes each side). While chicken is cooking, combine pineapple, cilantro, lime juice and red onion and toss together.
Serve with salad, veggies and/or brown rice on the side.
Nutrition (per serving)
Calories: 245 Fat: 9.1 g Carbs: 18.2 g Sugars: 11.4 g Fiber: 1.7 g Protein: 25 g