Coconut Satay Style Chicken

Ingredients:

• 2 Each - Boneless Skinless Chicken Breasts (about 1 lb)

• 2 TBSP - Soy Sauce

• 2 TBSP - Dijon Mustard

• 2 TBSP - Sunflower Seed Butter

• 2 Tsp - Ground Ginger

• 2 TBSP - Shredded Coconut, unsweetened

Preparation:

1. Preheat oven to 400º.

2. Cut each chicken breast into 2 thin cutlets to make 4 pieces total.

3. In a bowl, mix together soy sauce, mustard, sunflower seed butter, and ginger.

4. Add chicken and evenly coat all pieces.

5. Place on a parchment lined baking sheet and top with the shredded coconut.

6. Bake for about 20-25 minutes until chicken is fully cooked.

7. Serve and enjoy!

Tips:

• You may substitute the sunflower seed butter for any other kind of nut butter. Be sure to use all natural and stay away from ones with added sugars and oils.

• For a healthier and gluten free alternative to soy sauce, use coconut aminos.

• Get creative! Cut the chicken into cubes, thread on a skewer and either cook in the oven as stated or grill flipping halfway through for even cooking. Serve over a bed of sautéed rainbow slaw (pictured above) or with jasmine rice.