Chicken Breasts with Satay Sauce

Serves: 4


2 tsp light brown sugar (I used Splenda Brown Sugar Blend)

½ tsp chili powder (for more heat, add a spicier one)

½ tsp garlic powder

½ tsp grated lime zest

½ tsp kosher salt

4 (about 6 oz each) skinless, boneless chicken breast halves

Cooking spray

¼ cup creamy peanut butter (I ground my own so it was chunkier)

1 ½ Tbsp Flying Olive Honey-Ginger Balsamic Vinegar

1+ Tbsp water

1 Tbsp Flying Olive Garlic Extra Virgin Olive Oil

½ tsp Flying Olive Harissa (medium spicy), Chipotle (less spicy), Cayenne Red Chili (HOT!) Extra Virgin Olive Oil

1 tsp peeled, minced, fresh ginger

1 clove garlic, minced

2 Tbsp- ¼ cup fresh cilantro leaves


Combine the sugar, chili powder, garlic powder, lime zest and kosher salt, in a bowl. Rub the spice mixture evenly over the chicken breasts.

Heat a grill pan or skillet over medium-high heat. Coat the pan with cooking spray. Add the chicken to the pan and cook approximately 5 minutes on each side or until done. Watch the chicken carefully as it tends to burn.

Meanwhile, in a different bowl, combine the peanut butter , Flying Olive Honey-Ginger Balsamic Vinegar, water, Flying Olive Garlic Extra Virgin Olive Oil, Flying Olive Harissa Olive Oil, ginger, and garlic. If the satay sauce is too thick, add more water, a teaspoon at a time.

Remove the chicken from the pan and let it stand for 5 minutes. When it is cool enough to handle, cut it into slices. Spoon the satay mixture over the chicken, sprinkle with cilantro leaves, and serve.

Submitted by Barb L.