If you’ve been going to the gym for a while, you’ve probably eaten a lot of chicken in your lifetime. And that’s not for nothing, chicken is a great tasting food with tons of protein—but it does get pretty boring sometimes. This may be especially true if you’re conscious about your sugar intake because, unfortunately, many of the wonderful store-bought spreads that go great on chicken are full of sugar!
Well, fear no more! In this recipe, I will share with you one of my favorite, macro-friendly recipes for making a great chicken dish!
To make peanut chicken kabobs, the ingredients are simple and there’s a lot of room for customization. One of the best parts about cooking your own food is that you get to design it how you like it, and this recipe is perfect for that. If you want almond butter and not peanut butter, go for it! If you’re feeling more of a lime-zest craving rather than orange, by all means, use lime!
This recipe is so simple to make that you can use practically any combination and amount of these ingredients as you like, and it will still taste great! If you’re ready to get cooking, here’s what you need to know.
? 18 oz./504 g of chicken breast
? 3 Tbsp of Peanut Butter
? 1 Tbsp of liquid aminos (coconut aminos or low-sodium soy sauce are substitutes)
? 1/2 Tbsp of minced garlic
? 1 Tbsp of red chili pepper paste
? 1 Tbsp of honey
? 1/2 orange (juice only) (or to taste)
? Salt and pepper
1. Set your oven to 375 F
2. Soak your kabob sticks for about 15 minutes before you plan on putting the chicken in the oven (you can do this while it marinates)
3. Cut the chicken into long thin strips. Make sure they’re thick enough to fit your kabob sticks through them. After this, pat the chicken dry with a paper towel and put it to the side
4. In a mixing bowl, mix together the items for the sauce (peanut butter, liquid aminos, garlic, red chili pepper paste, honey, squeezed orange juice, seasonings). Mix until you’ve got a smooth marinade.
5. Once you’ve got the chicken sliced and the sauce mixed, you can put the two together. Let the sliced chicken marinade in the sauce for at least 20 minutes so it can absorb the juices. Don’t skewer it with the kabob sticks just yet. While it marinades, you should start to soak the kabob sticks.
6. When the chicken is done marinating, it’s time to prepare the kabobs. To do this, simply insert the sticks in the chicken; put as much chicken as you want on each kabob.
7. Next, put the kabobs onto a baking sheet or glass baking dish and pour the remaining sauce over them.
8. Put the chicken in the oven. This will be a two-step process so that you make really juicy kabobs. First, put the chicken into the oven for 10 minutes, then take it out. The sauce will now be thick so you should use a spoon to mix it around and recover the kabobs in it. Once you’ve done that, put it back in the oven for another 8-10 minutes until it’s done.
9. You’ve now got a great-tasting chicken meal to share with friends and family, or eat entirely by yourself! I recommend that you cover the kabobs in the remaining sauce when you plate it up, and if you want, feel free to add a garnish for show. In the picture, I’ve used onions, lemon, and bell pepper, but like I said earlier, but what you garnish your food with is entirely up to you!
304 calories | 43 g protein | 10 g fat | 12 g carbs