Michaela Rosenthal’s Honey & Almond Butter Sauced Chicken Kabobs entry in the Sue Bee Honey Sweet Eats Recipe Contest!

Honey & Almond Butter Sauced Chicken Kabobs
  1. 1/4 cup Almond Milk
  2. 3/4 cup water
  3. 1 teaspoon Sue Bee® Honey
  4. 1 (7oz) box Couscous
  5. 2 (skinless-boneless) chicken breasts, halved
  6. 1/3 cup basil flavored olive oil
  7. 1 teaspoon crushed garlic
  8. 3 limes (plus extra for garnish)
  9. 1/4 cup chicken (or vegetable) broth
  10. 1/2 cup almond butter
  11. 2 teaspoons Sue Bee Honey
  12. 2 tablespoons minced sun-dried tomatoes (packed in oil)
  13. 1/3 cup ripe green olives, quartered
  1. Bring almond milk and water to a gentle simmer; stir in honey and boxed couscous. Cover and set aside.
  2. In a large mixing bowl, whisk together the olive oil, garlic and zest & juice of 2 limes.
  3. Cut the chicken into 2” x 1-1/2” pieces, sprinkle with salt & pepper and transfer to the marinade.
  4. Allow to stand at room temp. for 20 minutes. Pour chicken broth into a small saucepan and bring to a simmer.
  5. Stir in almond butter, Sue Bee Honey and juice of one lime; turn heat to low and cook (stirring occasionally) for 3-4 minutes.
  6. Heat grill pan to medium-high and thread skewers with chicken pieces.
  7. Grill for 6-8 minutes; brushing chicken with almond butter-honey sauce; keep turning chicken and basting with sauce until chicken is just cooked through.
  8. Stir sun-dried tomatoes and green olives into couscous.
To serve
  1. Divide couscous onto 4 warmed dinner plates and top each with 2 chicken brochettes.
  2. Garnish plate with lime wedges, if desired.
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