The chicken is incredibly tender (although the photo shows a whole piece of chicken make sure to cube it because the result is much more tender!) and the almond butter dipping sauce adds a delicious twist. The ice cream is amazing and so simple! It's unbelievably creamy. I adapted it slightly from a recipe I found online and promptly forgot where I found it. :)
Both of these recipes are gluten-free and dairy-free.
COCONUT LIME CHICKEN
(from The Whole Life Nutrition Cookbook)
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2 large boneless chicken breasts, cut into 1-inch cubes
coconut oil, for sauteing
Marinade:
2 Tablespoons coconut milk
2 Tablespoons lime juice
2 Tablespoons wheat-free tamari (or soy sauce)
Almond Lime Dipping Sauce:
6 Tablespoons almond butter
1/4 cup freshly squeezed lime juice
1/4 cup coconut milk
1-2 Tablespoons tamari (or soy sauce)
1 Tablespoon agave nectar or honey
1-2 cloves garlic, crushed
Place the chicken breast pieces into a bowl and cover with the ingredients for the marinade. Stir together to coat evenly. Let chicken marinate for 30 minutes.
Heat a 10-inch skillet or wok over medium-high heat. Add about one Tablespoon of coconut oil. Then add chicken pieces. Saute, stirring frequently, for about 3-5 minutes, or until chicken is cooked through.
Place the dipping sauce ingredients into a bowl and whisk together until mixture is thickened and well combines. Alternatively, sauce can also be warmed on the stove in a small pot over low heat.
To serve, divide dipping sauce into four small bowls and serve alongside chicken. (Brown rice and stir-fried veggies make a great side!) Serves 4.
CHOCOLATE COCONUT MILK ICE CREAM
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1-14 ounce can coconut milk (not light)
1/3 cup sugar or agave nectar (I used coconut sugar)
2 Tablespoons unsweetened cocoa powder
3/4 teaspoon vanilla extract
Place all ingredients in a blender and blend thoroughly. Refrigerate for 30 minutes.
Pour into the bowl of an ice cream freezer and freeze according to the manufacturer's directions. Serves 2.
