Step 1
Cut the chicken into 1-inch cubes.
Step 2
For the marinade: Mix the coconut milk, lime juice, curry powder, garlic powder, and sea salt in a shallow dish.
Step 3
Add chicken and marinate for 30 minutes, refrigerated. At the same time, soak 8 bamboo skewers in water.
Step 4
Meanwhile, heat a medium sauté pan over medium-high heat. Add slivered almonds and stir frequently until fragrant and toasted, about 5 minutes. Remove from heat and set aside.
Step 5
For the sauce: Blend the almond butter, coconut milk, cilantro, lime juice, tamari, garlic, curry powder, and cayenne in a high-speed blender or mini food processor until creamy.
Step 6
When the chicken is almost done marinating, preheat a grill or grill pan to medium-high.
Step 7
Thread the chicken onto the skewers. Grill 4 minutes per side, or until completely cooked through with an internal temperature of 165°F. (Alternately, you can bake the skewered chicken at 375° F on parchment paper for 25 minutes, or until 165º F internal temperature is reached.)
Step 8
For the green beans: Cut the hard ends off, then cut in half.
Step 9
Heat avocado oil in a small sauté pan over medium-low until shimmering. Add shallot and cook until translucent, about 5 minutes. Add green beans and cook for 8 more minutes. Turn heat to medium, then add water to the pan and stir well. Once beans are tender, remove from heat.
Step 10
To serve, divide green beans among four plates and top with skewers. Drizzle generously with sauce and garnish with cilantro and slivered almonds.
Nutritional Analysis Per Serving:
Calories: 509, Total Fat: 28g, Saturated Fat: 4g, Cholesterol: 102mg, Fiber: 8g, Protein: 49g, Carbohydrates: 21g, Sodium: 754mg, Sugars: 3g, Net Carbs: 13g
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