8 tsp(s)
2 -8oz. breast(s)
3 clove(s)
1/2 cup(s)
1/2 tsp(s)
2 tsp(s)
8 tsp(s)
Soak 6-inch wooden skewers in warm water 30 minutes. Preheat a grill or grill pan to medium-high heat.
Meanwhile, place chicken strips in a separate heavy-duty zip-top.
In a small bowl, stir together garlic, coconut aminos, lemon juice, curry and pepper. Pour over chicken. Seal bag, and marinate in refrigerator 15 minutes.
Remove chicken from marinade, discarding marinade. Thread chicken onto skewers. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes on each side.
Serve with Not-Peanut Dipping Sauce.
1.9 Servings Fruits / 0 Servings Vegetables
Calories: 154.7
Omega-6 / Omega-3 ratio: 8 : 1
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