- #high-protein
Gochujang Chicken Breast Skewers with Scallion Yogurt Dip
Chicken breast cut into small skewers with a sticky gochujang glaze. A nonfat Greek yogurt and scallion dip stands in for mayo-based sauce, saving about 80 calories a serving. About 35g protein per serving. Good cold from the fridge, or right after a workout.
by John at Baisics
Ingredients
- 680 g boneless skinless chicken breast, cut into 1-inch cubes
- 32 g gochujang
- 1 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tsp toasted sesame oil
- 2 cloves garlic, grated
- 1 tsp fresh ginger, grated
- 170 g nonfat plain Greek yogurt
- 30 g scallions, thinly sliced
- 1 tbsp lime juice
Instructions
- 1
Whisk gochujang, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger. Toss with chicken and marinate at least 15 minutes, or up to overnight.
- 2
If using wooden skewers, soak them in water for 15 minutes. Thread chicken onto 10 skewers.
- 3
Heat grill pan over medium-high. Cook skewers 5–6 minutes per side, until the internal temperature is 165°F (74°C).
- 4
Stir Greek yogurt, most of the scallions, lime juice, and a pinch of salt together for the dip.
- 5
Garnish skewers with remaining scallions. Store 2 skewers with a portion of dip per container, refrigerated up to 4 days.