GRILLED CHICKEN SKEWERS with PEANUT DIPPING SAUCE & SALAD

SKEWER INGREDIENTS

3 – 4 Chicken Breasts

½ Cup Coconut Aminos

2 Tablespoons Lime Juice

1 Teaspoon Pink Himalayan Salt

1 Teaspoon Garlic Powder

½ Cup Avocado Oil

1 Tablespoon Coconut Sugar

1 Red Bell Pepper Cut into Large Chunks

1 Red Onion Cut into Large Chunks

Extra Avocado Oil to Drizzle

DIPPING SAUCE

¼ Cup Coconut Aminos

¼ Cup Coconut Sugar

½ Tablespoon Lime Juice

½ Tablespoon Sriracha

¼ Cup Peanut Butter

SALAD VEGGIES and SIDES

Green leaf lettuce chopped

Carrots Sliced

Red Onions Sliced

Tortillas

SALAD DRESSING

2 Tablespoons Extra Virgin Olive Oil

1 Tablespoon Coconut Aminos

1 Teaspoon Coconut Sugar

1/8 Teaspoon Pink Himalayan Salt

ASSEMBLY

1. Add the coconut aminos, lime juice, salt, garlic powder, avocado oil, and coconut sugar to a medium sized bowl and whisk until fully combined. 
2. Add the chicken to the sauce and marinate the chicken for 24 hours. 
3. Make the dipping sauce by adding all of the ingredients to a small bowl, and whisk together until smooth and fully combined. 
4. Make the salad dressing by adding all of the ingredients to a small bowl, and whisk together until fully combined. 
5. Thread the chicken onto the skewers.  Thread the bell peppers and the onions together on the skewers. 
6. Preheat the grill to high heat, roughly 550° F.
7. Dress and plate the salad. 
8. Grill the skewers for 4 minutes, flipping only once, then grill for an additional 3-4 minutes on the other side.
9. Plate the skewers and serve with the tortillas and dipping sauce. 
10. These are absolutely incredible with the meat, veggies, and salad served on the tortillas and topped with the peanut sauce. 
11. ENJOY!