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
- 2 tbsp soy sauce
- ½ cup peanut butter
- 1 ½ tbsp fish sauce
Steps
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Add chicken breast to a bowl and toss with cumin, half the lime juice and a pinch of salt. Set aside.
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Trim ends off brussels sprouts and cut in half.
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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.
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Meanwhile, in a small bowl, whisk together coconut milk, soy sauce, and the peanut butter.
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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.
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Turn off heat from brussels sprouts and stir in fish sauce, and remaining lime juice. Season with salt to taste.
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Serve chicken dipped in satay sauce, with brussels sprouts on the side.
