Peanut Grilled Chicken
with Satay Sauce, Cilantro Quinoa & Gochugaru-Roasted Sweet Potatoes
Fuel your busy day with a sweet and savory satay! To start, chicken is marinated in toasted sesame oil, rice vinegar and gochugaru chili flakes, then grilled and placed over diced sweet potatoes that are roasted with chili powder and lime powder. For added complex carbohydrates and plant-based protein we plate the chicken over cilantro quinoa. On the side, we serve a creamy peanut satay sauce made from unsalted peanut butter, garlic, ginger, coconut aminos and sambal chili sauce Lastly, chili-lime candied peanuts are served on the side to be sprinkled on top of the meal!
Nutrition Per Serving
Ingredients
Allergens: Peanuts, Tree NutsBoneless Chicken Breast with Rib Meat
Measurement:
Sweet Potatoes
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Quinoa
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Green Onions
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Peanuts
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Peanut Butter
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Red Bell Peppers
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Garlic
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Blue Agave Nectar
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Red Onions
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Olive Oil
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Lime Juice
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Sesame Oil
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Ginger
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Rice Vinegar
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Coconut Aminos
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Water
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Gochugaru Pepper Flakes
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Mirepoix Concentrate
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Cilantro
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Sambal Oelek Chili Paste
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Extra Virgin Coconut Oil
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Sea Salt
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Ground Ginger
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Granulated Green Onion
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Lime Powder
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MICROWAVE
- Remove meal sleeve and pierce clear plastic film. 2. Remove cup of peanut sauce. 3. Microwave meal on HIGH for 2 minutes. If needed, heat an additional 30 seconds or until desired temperature is reached 4. Carefully remove meal and let stand 2 minutes. 5. Remove film, plate meal and enjoy!
OVEN
- Preheat oven to 375°F. 2. Remove meal sleeve and clear plastic film. Set aside cup of peanut sauce; place 2oz of water into empty compartment. 3. Place tray on an oven safe baking sheet; position in the center of the oven and heat for 5 minutes. 4. Check temperature. If needed, heat for an additional 2 minutes or until desired temperature is reached. 5. Carefully remove meal, plate and enjoy!
Nutrition Per Serving
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