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Grilled chicken with almond butter dipping sauce

Peanut sauce has always been a favorite - what doesn't taste great dipped into it? We decided to change it up a bit and use almond butter instead since it's higher in vitamin E, iron, and magnesium than peanut butter. Brine and marinate some chicken and throw it on the grill. Simple, delicious dinner.

Serves 2

Ingredients & Method


2 organic boneless, skinless chicken breasts
Brine: 3 cups water, 1-1/2 tbsp salt
2 cloves organic garlic, pressed or minced
Juice of one organic lemon
¼ tsp cumin
1/8 tsp cayenne pepper (or more if you like it hot)
2-3 tbsp extra light olive oil

Brine chicken breasts in salt and wine for at least 4 hours.

Mix garlic, lemon juice, cumin, cayenne pepper, and olive oil together. Remove chicken from brine and rinse. Slice across grain into strips and place in garlic/lemon/cumin/cayenne/oil mixture, marinating for an hour.

Almond butter dipping sauce

¼ cup organic almond butter
3 tbsp water
2 tbsp hoisin sauce
2 tsp low sodium soy sauce
2 tsp organic lime juice

Stir together almond butter and water. All hoisin and stir again. Add soy sauce and lime, stir together.

Heat grill (or broiler). Thread chicken strips onto skewers and grill until chicken reaches 165° internally.

We served with a wild rice blend and a green salad.

SD! May 2020

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