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–+ servings

Ranch Chicken Satay

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Go to Favorite Recipes Maria Emmerich
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Prep Time 10 minutes
Cook Time 15 minutes
Course Dairy Free, Egg Free, Main Course, Nut Free, Poultry
Cuisine American, Asian
Servings 4
Calories 385

Ingredients
  

CHICKEN SATAY:

  • 4 6-oz. skinless, boneless chicken breast halves
  • 1 1/2 tablespoons Flavor God ranch seasoning Click HERE to find (save with code MARIA)

RANCH DRESSING:

  • 1 cup Primal Kitchen Mayo
  • 3/4 cup beef broth or chicken or vegetable broth
  • 1/2 teaspoon dried chives
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried dill weed
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon Redmond Fine grain sea salt
  • 1/8 teaspoon black pepper

OPTIONAL GARNISH:

  • fresh thyme sprigs

Instructions
 

  • Soak 8 wooden skewers in water for 10 minutes while you prepare the chicken.
  • Slice the chicken breasts lengthwise into long strips that are about 1/2 inch thick.
  • Season chicken strips on all sides with 1 1/2 tablespoons ranch seasoning and thread onto wooden skewers. Heat grill to medium-high (or heat a tablespoon of coconut oil in a cast iron skillet over medium-high). Add chicken to grill (or skillet) and cook 5 minutes, flip and cook another 4 to 5 minutes or until chicken is cooked through and no longer pink. Remove chicken and rest for 5 minutes before serving.
  • Meanwhile make the Ranch Dressing. Place all the ingredients a large jar and shake vigorously until well combined.
  • Place dressing in a dish to dip chicken satay. Garnish with thyme. Store extras in airtight container for up to 4 days. Can be frozen for up to 1 month. To reheat chicken, place on a lightly greased skillet for 2 minutes per side or until heated to your liking.

Nutrition

Calories: 385 | Fat: 22g | Protein: 43g | Carbohydrates: 0.5g | Fiber: 0g | P:E Ratio: 1.9