Preheat the oven to 180 degrees Celsius. Soak wooden skewers in water for 5minutes before using, or use metal skewers. Line a baking dish with baking paper.
Slice the chicken into 6cm-long strips. Thread chicken pieces onto skewers and season with salt and pepper. Place in baking dish and cook in the oven for 15minutes, turning once.
In a frying pan over medium heat, combine the olive oil, garlic, onion, chilli and coriander, and stir-fry until onion is translucent. Add the peanut butter, smoked paprika, lemon juice, tamari and ½ cup water and warm through. Pour the sauce into a blender or food processor and blend until smooth. Pour back into the pan and warm through. Place chicken skewers on a plate, pour the satay sauce over the top and enjoy
1 chicken breast
2 tsp olive oil
1 tsp garlic powder
1 onion, finely chopped
1 chilli, finely chopped
1 tsp ground coriander
¼ cup (60g) crunchy peanut butter
1 tsp smoked paprika
1 tbsp lemon juice
1 tbsp tamari (gluten-free soy sauce)