Ingredients
12 to 15 skewer sticks (4”-6” long)
1.5 lbs organic chicken breast, cut into 1.5-inch cubes
2 lemongrass stalks, white part only, chopped
3 green onions or scallions, white part only, chopped
1 tbsp Lakanto® Golden Monkfruit Sweetener
Directions
1Pre-heat grill to medium-high heat. Soak skewer sticks in water to prevent over-burning on the grill.
2Place chicken in a medium bowl and set aside.
3Place all marinade ingredients in a food processor and blend until smooth. Pour over chicken and mix thoroughly, then place the bowl in the refrigerator to chill for 5 to 10 minutes.
4Whisk together all dipping sauce ingredients in a small bowl. Add more water if it’s too thick (this will depend on how thick your almond butter is). Set aside.
5Take chicken out of the refrigerator. Skewer chicken cubes onto the soaked sticks.
6Place a little oil onto the grill with a heatproof brush or grill mop. Place each chicken skewer on the grill and cook 5 to 7 minutes on each side, turning skewers regularly to avoid burning. Take skewers off the grill and let them rest on a plate before serving.
7Heat a large sauté pan with avocado oil on medium heat. Add the cauliflower rice, salt, and garlic powder to the pan. Sauté cauliflower and stir for 7 to 10 minutes. Turn heat off, then stir in the cilantro and lime juice.
8Place ½ cup of cauliflower rice on each plate. Place 2 skewers over rice. Serve with a side of almond dipping sauce. Enjoy! Leftovers can be stored in the refrigerator in an airtight container for 3-4 days.
