4largeboneless skinless chicken breastscut into 2 inch cubes
3/4cupunsweetened full fat coconut milkunsweetened
2tablespoonslow sodium soy sauce
2tablespoonsAsian fish sauce
1tablespoonolive oil
3tablespoonshoneydivided
1tablespooncurry powder
Sea salt and freshly ground black pepperto taste
1largecucumberthinly sliced
2tablespoonsrice wine vinegar
1smallshallotdiced
1smallserrano chilithinly sliced
3pita bread roundsgrilled
Instructions
In a medium bowl, add chicken, full fat coconut milk, unsweetened, soy sauce, fish sauce, olive oil, 1 tablespoon honey, and curry powder and sea salt and freshly ground pepper to taste. Marinate in the refrigerator for 30 minutes.
Heat an indoor or outdoor grill to medium high heat. Thread chicken onto metal skewers and grill chicken for 5 to 6 minutes per side until the chicken is cooked through.
In a medium bowl, add 2 tablespoons honey, cucumber, vinegar, shallot, chili and sea salt and freshly ground pepper to taste. Stir to combine.
Slice pitas in half and fill with chicken topped with cucumber salad.
Notes
SERVING SUGGESTION: Sweet potato fries (peel sweet potatoes and cut into “fries”; toss with olive oil and bake on a cookie sheet in a preheated 425-degree oven, turning once, until tender; season to taste with salt, pepper and chili powder).VEGETARIAN: Use non-breaded faux chicken patties instead of chicken breasts.GLUTEN FREE: Make sure soy sauce, fish sauce, rice wine vinegar and pitas are gluten free.NUTRITION: 434 Calories; 16g Fat (33.0% calories from fat); 41g Protein; 32g Carbohydrate; 2g Dietary Fiber; 92mg Cholesterol; 467mg Sodium. Exchanges: 1 1/2 Grain (Starch); 5 Lean Meat; ½ Vegetable; 3 Fat; 1/2 Other Carbohydrates.