Indonesian Keto-Friendly Satay Chicken Skewers with Peanut Sauce & Cauliflower Rice

Allergens

None

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 cups cauliflower rice
• 1 cup unsalted natural peanut butter
• 1/4 cup coconut aminos
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• Salt, to taste
• 2 cups fresh spinach
• 1/4 cup chopped peanuts (optional)
• 1/4 cup chopped green onions
• Coconut oil, for cooking

Instructions

1. Slice the chicken breasts into thin strips and set aside.
2. In a large mixing bowl, combine the peanut butter, coconut aminos, lime juice, fish sauce, coriander, cumin, black pepper, and salt. Mix until smooth.
3. Thread the chicken strips onto skewers, leaving space between each piece for even cooking. Brush the peanut sauce generously onto the chicken.
4. Preheat a grill or grill pan to medium high heat. Cook the skewers for 3 4 minutes per side until fully cooked and slightly charred. Set aside.
5. In a large skillet, heat a tablespoon of coconut oil over medium heat. Add the cauliflower rice and cook until tender, about 5 minutes. Season with salt to taste.
6. Serve the chicken skewers over the cooked cauliflower rice. Top with fresh spinach, chopped peanuts (if using), and green onions. Drizzle with additional peanut sauce if desired.

Chef’s Insight

To add an extra touch of luxury, garnish with edible flowers or gold leaf flakes.

Notes

To make your own cauliflower rice, simply pulse whole cauliflower in a food processor until it resembles grains of rice.