YIKES it’s been a while since I posted a new recipe for you guys. But life has been cray (as it usually is in the summer when I’m coaching summer swim league) so I’ll update you! First. I’M ALMOST DONE WITH GRAD SCHOOL YOU GUYS!! Last weekend I had my LAST class and took (and passed!) all three exams, so now all I have left is a couple days left working in the nutrition clinic and then I am 100% donezoooo.
And when that happens, I’ll officially be a NUTRITIONIST. Heck to the yaaaaaasssssss.
Like I mentioned before I’ve also been coaching summer swim league (aka one of the most fun jobs in the freaking world), working with some of my own health coaching + nutrition clients, I went to a friend’s wedding in Philly this past weekend…we have championships for summer swim this weekend, ONE more week of that, and then I’m done with grad school + summer league all at once. Absolutely cannot wait for August when I’ll finally have some time to recharge, plan for some epically fun projects coming up for you guys…but will also be spending a lot of time figuring out where I’m going to move lol. The craziness never ends!
BUT. How is this all related to food, you ask? When life gets crazy, I’m a huge believer of keeping things simple where you can. And for me, that means super simple meals, barely ever following recipes (too much brain power, ha!) and doing mostly power bowl meals. Or totally outsourcing my food and ordering territory meals for the week. I used to just get takeout food all the time, which wasn’t great on my wallet (and didn’t always feel great in my stomach either), so I started coming up with my takeout-inspired favorite paleo recipes like this Paleo Chicken Satay!
Huge on flavor? Check. Simple to make? Check. Always make extra sauce so you have leftovers for days? Check.
- 1 package chicken thighs or breasts (about 1½ lbs)
- 3 Tbsp coconut aminos
- 2 tsp minced ginger
- 2 tsp minced garlic
- 2 tsp turmeric powder
- 2 tsp sriracha
- 2 Tbsp minced fresh ginger
- 1 Tbsp minced garlic, minced
- ½ cup full-fat coconut milk
- ⅓ cup cashew butter (sub your favorite nut or seed butter!)
- ⅓ cup coconut aminos
- 1 Tbsp lime juice (juice of ½ lime)
- 1 Tbsp sriracha
- Red chili flakes
- Chopped cilantro
- Oven-roasted cauliflower rice
- Sliced champagne (yellow) mango
- Sliced cucumbers
- Onion Slaw (optional)
- Prepare the marinade for the chicken - combine all ingredients in a large ziplock bag or resealable container, and marinate the chicken in it for 4-8 hours or overnight.
- When you’re ready to cook, make the satay sauce: add the ginger, garlic, coconut milk, cashew butter, and coconut aminos in a small saucepan over medium heat and whisk until combined. Bring the sauce to a boil, stirring frequently, then reduce the heat to a simmer and cook until the sauce begins to thicken.
- Meanwhile, make the chicken - preheat a grill or cast iron skillet until hot, then cook the chicken for about 6-8 minutes per side (depending on thickness), until cooked through.
- Once the sauce is thick to your liking, remove it from the heat and add the lime juice + sriracha. Keep it warm until you’re ready to serve the chicken.
- Once the chicken and sauce are done, prepare your feast! Serve with Oven Roasted Cauliflower Rice, top with the peanut sauce, some sliced mango and cilantro, and some extra sriracha, if desired.
Inspired by my friend Kari at Get Inspired Everyday and adapted from her Saté Turmeric Chicken recipe!
