Chicken with Peanut Sauce and Sweet Potatoes
1/4 cup unsalted natural creamy peanut butter
1/4 cup light coconut milk
2 tablespoons rice vinegar
2 tablespoons chopped fresh cilantro, plus additional for garnish
1 tablespoon raw honey
1 tablespoon fresh lime juice
1 tablespoon minced fresh ginger
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon red pepper flakes
1 clove garlic, minced
12 ounces fresh green beans, trimmed
2 sweet potatoes, peeled and diced into 1/2 inch chunks
1 red onion, slide into 1/4 inch slices
1 pound boneless, skinless chicken breasts, cut into 1 inch pieces
Preheat grill to medium-high heat or preheat oven to 450F.
In a medium bowl, whisk together peanut butter, milk, vinegar, 2 tablespoons cilantro, honey, lime juice, ginger, soy sauce, pepper flakes and garlic. Set aside.
Cut 4 – 12×16-inch pieces of foil and mist with cooking spray. Divide green beans, potatoes and onion evenly into the center of each piece of foil. Divide chicken and peanut butter mixture between foil pieces. over top of vegetables. Bring the short edges of the foil together, then fold inward a few times along each long edge to seal.
Place foil packets directly on the grill or on a large, rimmed baking sheet in the oven. Grill or bake for 25 to 30 minutes, until chicken is cooked through and potatoes are tender.
Per serving – Calories: 335, Total Fat: 10g, Sat. Fat: 2g, Carbs: 30g, Fiber: 9g, Protein: 33g