Almond chicken satay

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​This cold weather calls for comfort foods and warm home baked dishes! Eating clean
in the winter months is harder than usual for most as ‘protein & salad’ seems less
inviting and substituting rice & pasta dishes becomes more of a challenge.

My clients admit that we love to indulge in a warming dish this time
of year, so here is a macro friendly recipe that you can make for your friends or
family. 

Serves 7 
347 Calories, 17.6F, 9.5C (at least 2.7 fibre), 40.2P

Ingredients:

• 1kg Chicken Tenderloins
• 3g Coconut oil Spray
• 120g Almond Butter
• 2 Zucchini’s (670grams)
• 200g sliced Mushroom
• 70g Purple Onion Diced
• ¼ cup Coriander
• 1 Chilli
• 30g Shredded Coconut
• 2 tbsp minced garlic,
• 1-2 tbsp powdered Stevia,
• 2 tbsp Braggs all-purpose seasoning
• Fresh lime to season

Method:
Start by cooking the chicken first then add onion, mushroom &zucchini followed by
all remaining ingredients in order of weight/density (thick first). Cook on a low
heat.

Recipe notes:

• I choose almonds over peanuts for low lectin levels. You also have the option to use any nut butters.
• Change to smaller portions for better macros if you like and serve with cauliflower rice!

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