Servings – 2 (this recipe can be multiplied for the number of people you are serving – 1 breast = 1 serving)

This recipe is fine for all stages of the program.

Ingredients:

• 2 boneless / skinless chicken breasts
• 2 Tbsp powdered peanut butter such as PB2
• 2 Tbsp low sodium soy sauce
• 2 Tbsp canola oil or olive oil
• 1/2 tsp sweetener of your choice
• 1 chunk of fresh ginger, grated
• 1 green onion, diced fine
• 1 lime (squeezed juice)
• 1 fresh hot chili pepper, diced fine
• cilantro to sprinkle on top

Directions:

1. Soak about 10 wooden skewers for a few hours (this keeps them from burning when cooking the chicken)
2. Cut chicken breasts lengthwise into 5 strips
3. Thread the chicken pieces onto skewers.
4. Mix the soy sauce, powdered peanut butter, oil, sweetener, ginger, lime juice, green onion and hot pepper to make the marinade.  Set 1/2 aside and use 1/2 to marinate the chicken skewers.
5. Lay the chicken skewers in a glass dish.
6. Pour half of the marinade over the chicken and let sit for at least an hour. Reserve the other half of the marinade for later to be used as a dipping sauce.
7. BBQ on indirect heat. (this means to turn on the heat on one side of your BBQ and cook the chicken on the other half of the BBQ NOT directly over the flame)
8. Brush the sauce that is left in the pie plate on the chicken while cooking.
9. Should take about 30 minutes depending on the thickness of chicken on skewers and temperature of BBQ.
10. Alternatively you can bake in the oven at 350 F for 30 min, turning at the 15 min mark.
11. Place on serving plate, sprinkle cilantro on top.
12. Place the sauce in a small bowl for dipping.