Thai Chicken and Vegetable Satay

You’ll need:
2 cups plain nonfat yogurt
1 packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 clove garlic, minced
1 tablespoon fresh lemon juice
1 pound chicken breast, cut into 1-inch pieces
12 broccoli florets (about 10 ounces)
12 cauliflower florets (about 10 ounces)
12 wooden skewers  


Instructions:

1. Preheat oven to 350 degrees F.
   In a large bowl combine the yogurt, Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, garlic and lemon juice.
2. Add the chicken breast and vegetables.
3. Toss to coat and refrigerate 30 minutes.
4. Soak wooden skewers in hot water for 30 minutes.
5. Remove chicken and vegetables from bowl and place on wooden skewers.
6. Place satay (skewers) on a parchment lined cookie sheet and bake for 20 to 30 minutes.
7. Serve with “peanut” sauce to dip.
8. Discard marinade.

“Peanut” Sauce:  
Makes 1 cup  

You’ll need:
¾ cup smooth sunflower seed butter (note: this can be made with peanut butter)
¼ cup soy sauce  
½ cup boiling water  


Instructions:

1. In a bowl, combine sunflower seed butter, soy sauce and water.
2. Whisk until smooth.
   
   
   

To Save Time: Buy jarred, pre-minced garlic and bottled lemon juice. Look for ready-cut broccoli and cauliflower florets in the freezer section of the freezer section and purchase ready-to-eat rotisserie chicken.

Makes 12 skewers

Created by the Makers of Hidden Valley® Salad Dressings