Skinny Satay Turkey Skewers

• •
  2 tsp Garlic
• •
  1 cup Coconut Milk, Light, Canned
• •
  1 tsp Turmeric, Ground
• •
  3 tbsp Peanut butter powder
• •
  1 tbsp Peanut Butter, Smooth
• •
  2 tbsp Brown sugar
• •
  2 2 pinches salt to season
• •
  1.5 lbs Ground Turkey, 99% Lean
• •
  Cooking spray (per 1-second spray)
• •
  extra water if needed
• •
  1 Cilantro, Fresh

Instructions

1. 1Whisk together the minced garlic, light coconut milk, turmeric, powdered peanut butter, crunchy peanut butter, and brown sugar in a large bowl until smooth. Season with salt. This is your marinade and sauce base.
2. 2Add the cubed turkey breast to the bowl, toss to coat thoroughly, cover, and refrigerate for at least 1 hour or overnight.
3. 3When ready to cook, thread the marinated turkey cubes onto skewers, dividing evenly. Transfer the remaining marinade to a small saucepan and set aside.
4. 4Heat a grill pan or large skillet over medium-high heat and mist with coconut oil spray. Cook the skewers for 4–5 minutes per side until the turkey is deeply golden and the internal temperature reaches 165°F. Work in batches if needed to avoid crowding.
5. 5While the turkey cooks, bring the reserved marinade to a boil over high heat, stirring occasionally. Reduce to medium and simmer for 5–7 minutes, stirring frequently, until the sauce thickens and coats a spoon. Add water 1 tablespoon at a time if the sauce gets too thick.
6. 6Divide the cooked skewers evenly into 4 meal-prep containers. Spoon the satay sauce over each portion.
7. 7Top each container with fresh coriander leaves. Cool to room temperature before sealing, then refrigerate for up to 4 days.