Ingredients
- 1 ½ lbs chicken breast
- 1 ¾ tsp cumin
- 1 ⅔ limes
- 6 cups brussels sprouts
- 2 tbsp coconut oil
- ½ cup canned coconut milk (lite)
- 2 tbsp soy sauce
- ½ cup peanut butter
- 1 ½ tbsp fish sauce
Directions
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Step 1
Add chicken breast to a bowl and toss with cumin, half the lime juice and a pinch of salt. Set aside.
In this recipe- 1 ½ lbs chicken breast
- 1 ¾ tsp cumin
- 1 ⅔ limes
-
Step 2
Trim ends off brussels sprouts and cut in half.
In this recipe- 6 cups brussels sprouts
-
Step 3
Melt half the coconut oil in a large skillet; add brussels sprouts and cook, turning to brown on all sides, until softened, 10 to 15 minutes.
In this recipe- 6 cups brussels sprouts
- 2 tbsp coconut oil
-
Step 4
Meanwhile, in a small bowl, whisk together coconut milk, soy sauce, and the peanut butter.
In this recipe- ½ cup canned coconut milk (lite)
- 2 tbsp soy sauce
- ½ cup peanut butter
-
Step 5
Heat remaining coconut oil in a separate skillet over medium-high. Add chicken breast and cook 6 to 8 minutes, until no longer pink in the middle. Transfer to a plate.
In this recipe- 1 ½ lbs chicken breast
- 2 tbsp coconut oil
-
Step 6
Turn off heat from brussels sprouts and stir in fish sauce, and remaining lime juice. Season with salt to taste.
In this recipe- 1 ⅔ limes
- 6 cups brussels sprouts
- 1 ½ tbsp fish sauce
-
Step 7
Serve chicken dipped in satay sauce, with brussels sprouts on the side.
In this recipe- 6 cups brussels sprouts
For more tender brussels sprouts, trim off the bottom of each stem, and remove the tougher outer leaves. If they vary a lot in size, cut the largest ones in half or quarters from top to bottom, keeping the stem intact to hold the leaves together.