Chicken with Peanut Sauce & Sweet Potatoes

No skillet is required to make this scrumptious chicken tossed with a sweet and spicy peanut sauce. Just pack it into the foil and take it out 
to the grill – it’s a no-mess dinner solution!

Photo: Yvonne Duivenvoorden

By Cara Lyons

Serves: 4
Hands-On Time: 20 minutes
Total Time: 45 minutes

INGREDIENTS:

• 1/4 cup unsalted natural creamy peanut butter
• 1/4 cup light coconut milk
• 2 tbsp rice vinegar
• 2 tbsp chopped fresh cilantro leaves, 
plus additional for garnish
• 1 tbsp raw honey
• 1 tbsp fresh lime juice
• 1 tbsp minced fresh ginger
• 1 tsp reduced-sodium soy sauce or tamari
• 1/2 tsp red pepper flakes
• 1 clove garlic, minced
• Olive oil cooking spray
• 12 oz green beans, trimmed
• 2 sweet potatoes, peeled and diced into 1/2-inch chunks (NOTE: Make sure to dice potatoes no larger than directed, as they should cook through in the same amount 
of time as the chicken.)
• 1 red onion, sliced into 1/4-inch slices
• 1 lb boneless, skinless chicken breasts, 
cut into 1-inch pieces

INSTRUCTIONS:

1. Preheat grill to medium-high or preheat oven to 450ºF.
2. In a medium bowl, whisk together peanut butter, milk, vinegar, 2 tbsp cilantro, honey, lime juice, ginger, soy sauce, pepper flakes and garlic. Set aside.
3. Cut 4 12 x 16-inch pieces of foil and mist with cooking spray. Divide green beans, potatoes and onion evenly into the center of each piece of foil. Divide chicken and peanut butter mixture between foil pieces, over top vegetables. Bring the short edges of the foil together, then fold inward a few times along each long edge to seal.
4. Place foil packets directly on the grill or on a large, rimmed baking sheet in the oven. Grill or bake for 25 to 30 minutes, until chicken is cooked through and potatoes are tender. (NOTE: Carefully open a single packet to check, then reseal if needed.) Transfer contents of packets to serving bowls and garnish with additional cilantro.

Nutrients per packet (chicken with peanut sauce and veggies): Calories: 335, Total Fat: 10 g, Sat. Fat: 2 g, Monounsaturated Fat: 0.5 g, Polyunsaturated Fat: 0.5 g, Carbs: 30 g, 
Fiber: 7 g, Sugars: 9 g, Protein: 33 g, Sodium: 169 mg, Cholesterol: 65 mg

Chicken with Peanut Sauce & Sweet Potatoes

No skillet is required to make this scrumptious chicken tossed with a sweet and spicy peanut sauce. Just pack it into the foil and take it out 
to the grill – it’s a no-mess dinner solution!

Photo: Yvonne Duivenvoorden

By Cara Lyons

Serves: 4
Hands-On Time: 20 minutes
Total Time: 45 minutes

INGREDIENTS:

• 1/4 cup unsalted natural creamy peanut butter
• 1/4 cup light coconut milk
• 2 tbsp rice vinegar
• 2 tbsp chopped fresh cilantro leaves, 
plus additional for garnish
• 1 tbsp raw honey
• 1 tbsp fresh lime juice
• 1 tbsp minced fresh ginger
• 1 tsp reduced-sodium soy sauce or tamari
• 1/2 tsp red pepper flakes
• 1 clove garlic, minced
• Olive oil cooking spray
• 12 oz green beans, trimmed
• 2 sweet potatoes, peeled and diced into 1/2-inch chunks (NOTE: Make sure to dice potatoes no larger than directed, as they should cook through in the same amount 
of time as the chicken.)
• 1 red onion, sliced into 1/4-inch slices
• 1 lb boneless, skinless chicken breasts, 
cut into 1-inch pieces

INSTRUCTIONS:

1. Preheat grill to medium-high or preheat oven to 450ºF.
2. In a medium bowl, whisk together peanut butter, milk, vinegar, 2 tbsp cilantro, honey, lime juice, ginger, soy sauce, pepper flakes and garlic. Set aside.
3. Cut 4 12 x 16-inch pieces of foil and mist with cooking spray. Divide green beans, potatoes and onion evenly into the center of each piece of foil. Divide chicken and peanut butter mixture between foil pieces, over top vegetables. Bring the short edges of the foil together, then fold inward a few times along each long edge to seal.
4. Place foil packets directly on the grill or on a large, rimmed baking sheet in the oven. Grill or bake for 25 to 30 minutes, until chicken is cooked through and potatoes are tender. (NOTE: Carefully open a single packet to check, then reseal if needed.) Transfer contents of packets to serving bowls and garnish with additional cilantro.

Nutrients per packet (chicken with peanut sauce and veggies): Calories: 335, Total Fat: 10 g, Sat. Fat: 2 g, Monounsaturated Fat: 0.5 g, Polyunsaturated Fat: 0.5 g, Carbs: 30 g, 
Fiber: 7 g, Sugars: 9 g, Protein: 33 g, Sodium: 169 mg, Cholesterol: 65 m
g

Strawberry Coconut Crisp

Don't forget about dessert! Yes, you can actually make this decadent fruity crisp on the grill. Try serving it with a dollop of vanilla or plain yogurt.

Photo: Yvonne Duivenvoorden

By Cara Lyons

Serves: 6
Hands-on time: 20 minutes
Total time: 35 minutes

INGREDIENTS:

• Neutral-flavored cooking spray (such as sunflower or grape seed)
• 1/2 cup rolled oats, divided
• 6 tbsp unsweetened shredded coconut
• 1/4 cup finely chopped raw unsalted walnuts
• 1/4 cup Sucanat, divided
• 1/2 tsp ground cinnamon
• 1 1/2 tbsp coconut oil, melted
• 1 1/2 tbsp pure maple syrup
• 4 1/2 cups strawberries, stemmed and quartered (about 20 oz)
• 3 tsp fresh lemon juice
• 1 tbsp arrowroot starch

INSTRUCTIONS:

1. Preheat grill to medium or preheat oven to 350°F. Cut 6 12 x 14-inch pieces of foil and mist with cooking spray.
2. In a small food processor, process 1/4 cup oats until finely ground. Transfer to a small bowl and add remaining 1/4 cup oats, coconut, walnuts, 2 tbsp Sucanat and cinnamon. Stir to combine. Drizzle in oil and maple syrup and mix until crumbly in texture. Set aside.
3. In a large bowl, combine strawberries, remaining 2 tbsp Sucanat, lemon juice and arrowroot. Toss to combine. Divide strawberry mixture evenly into the center of foil pieces and top each with oat mixture, dividing evenly. Bring short edges of foil together. Fold inward a few times along each long edge to seal. Place packets directly on grill or on a large, rimmed baking sheet in the oven. Grill or bake for 15 minutes. Carefully open packets and transfer contents to serving bowls.

Nutrients per serving (1 Strawberry Coconut Crisp packet): Calories: 198, Total Fat: 9 g, Sat. Fat: 5 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 3 g, Omega-3s: 510 mg, Omega-6s: 2,151 mg, Carbs: 28 g, Fiber: 4 g, Sugars: 17 g, Protein: 3 g, Sodium: 3 mg, Cholesterol: 0 mg