Peanut Chicken Skewers
- 1 of 3 In a medium lidded saucepan, bring 2 cups water, the quinoa and 1/2 tsp salt to a boil over high. Cover, reduce heat to medium-low and cook 15 minutes.
- 2 of 3 Meanwhile, whisk peanut butter, 1/4 cup water, 2 tbsp lime juice, the soy sauce and sugar until blended. Add chili oil, if using.
- 3 of 3 Heat grill or grill pan to medium-high. Thread skewers with chicken, alternating with onion. Whisk oil with 2 tbsp lime juice, 1/4 tsp salt and the pepper. Brush onto skewers. Grill skewers 12 to 14 minutes, turning often. Spoon quinoa onto a platter and sprinkle with parsley. Add skewers and drizzle with some sauce. Serve remaining sauce on the side.
Servings Per Recipe: 4
Per Serving: 5 g fiber, 8 g sugar, 5 g sat. fat, 42 g carb., 29 g Fat, total, 585 kcal cal., 41 g pro., 950 mg sodium