It’s zucchini season around here. And grilling season. So I’ve been getting creative with ways to incorporate both into our diets, while still being mindful to include all 5 tastes since i find when I do, i feel more nourished. When we don’t feel truly nourished or satiated by our meal, it often causes us to eat more–and often those choices aren’t as healthy.
Anyway, this dish completely hit the spot. Here’s the recipe!
1/4 cup coconut sugar
1/2 cup coconut aminos
2 green onions, thinly sliced
2 tbsp chopped fresh cilantro
1 tbsp fresh grated ginger
1 tsp crushed red pepper flakes
2 minced garlic cloves
2 chicken breasts cyst into 2 inch cubes
Zucchini (1-2 depending on size)
Yellow or crook neck squash
1 large yellow onion
1/2 cup peanut butter (you could use almond butter as well)
1/3 cup coconut aminos
3 tbsp chopped fresh cilantro
1 Tbsp coconut sugar
1 tbsp minced garlic
1 tbsp hot chili oil or hot sauce
Juice of 2 limes
Water to get right consistency
Serve with rice if desired.
1. Cover bamboo skewers with water to prevent scorching.
2. Start rice if you are making it to accompany the meal.
3. Combine marinade ingredients, mix well & set aside.
4. Cube chicken.
5. Pour all but 3 tbsp marinade over chicken in a bowl & refrigerate.
6. Chop zucchini, onion and squash into 1-2 inch cubes, brush with remaining marinade.
7. Prepare the grill for medium heat.
8. Combine all ingredients for peanut sauce in a bowl and whisk well. Add water to get right consistency.
9. Arrange skewers (i like to alternate between two veggie and meat, but don’t be afraid to be creative! You might also add pineapple!)
10. Grill until chicken is firm to the touch—test one before removing all from the grill.
11. Serve with peanut sauce, rice, and garnish with extra cilantro and 1/2 a lime.
What i love about this meal is that it combines so many tastes to make it truly nourishing–sweet, salty, spicy, pungent. Add some bitters twenty minutes before you eat for a well-rounded, seasonally appropriate, deeply nourishing meal.