Servings: Serves 6
Chop the garlic in a mini-chopper. Add the coconut milk, sweet potato puree, peanut butter, soy sauce, lime juice and cayenne. Blend until smooth. Set aside.
Warm 1 tablespoon of the olive oil in a large skillet. Add half the skewers. Cook 7 to 8 minutes per side, turning once, until the chicken is cooked through and no longer pink. Transfer to a platter and add the remaining tablespoon of oil. Repeat with the rest of the skewers. Serve immediately with dipping sauce.
Per serving: 242 calories, 6g of carbohydrates, 29g of protein, 10.5g of total fat, 2g of saturated fat, 475mg of sodium, 1g of fiber