Coconut Lime Chicken with Almond Dipping Sauce

[Anne]

Coconut Lime Chicken with Almond Dipping Sauce
Serve with brown rice and steamed veggies. You can replace chicken with tofu or tempeh for vegetarian meals.

2 large organic boneless chicken breasts, cut into 1-inch cubes
virgin coconut oil, for sauteing

Marinade:
2 TBLS coconut milk
2 TBLS lime juice
2 TBLS Tamari

Almond Lime Dipping Sauce:
6 TBLS Almond Butter
1/4 cup freshly squeezed lime juice
1/4 cup coconut milk
1-2 TBLS agave nectar (or another sweetener)
1-2 cloves garlic, crushed

1. Place chicken breast pieces into a bowl and cover with marinade. Stir to evenly distribute. Marinate for about 20-30 mins.

2. Heat 10" skillet over med-high heat. Add about 1 TBLS of coconut oil. Add chicken. Saute, stirring frequently, for about 3-5 mins or until chicken is cooked.

3. Place all ingredients for the dipping sauce into a bowl and whisk together until the mixture is thickened and well combined. Sauce can also be warmed if you like in a small pot on low heat.

4. To serve divide dipping sauce into four small serving bowls for each person to dip chicken into.