Chicken Brochettes with Almond Lime Sauce and Ripe Green Olive Couscous
Prep time
Cook time
Total time
Serves: 4
  • ½ cup So Delicious Dairy Free Almond Plus Protein Almond Milk
  • ½ cup water
  • 1 (7oz) box couscous
  • 2 boneless skinless chicken breasts, halved
  • ⅓ cup basil-flavored olive oil
  • 1 teaspoon crushed garlic
  • 3 limes, plus extra for garnish
  • ¼ cup chicken or vegetable broth
  • ½ cup almond butter
  • 2 tablespoons minced sun-dried tomatoes (packed in oil)
  • ⅓ cup ripe green olives, quartered
  1. Bring almond milk and water to a gentle simmer; stir in 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. Allow to stand at room temp. for 20 minutes.
  4. Pour chicken broth into a small saucepan and bring to a simmer. Stir in almond butter and juice of one lime; turn heat to low and cook (stirring occasionally) for 3-4 minutes.
  5. Heat grill pan to medium-high and thread skewers with chicken pieces.
  6. Grill for 6-8 minutes; brushing chicken with almond butter-lime sauce; keep turning chicken and basting with sauce until chicken is just cooked through.
  7. Stir sun-dried tomatoes and green olives into couscous.
  8. To serve: divide couscous onto 4 warmed dinner plates and top each with 2 chicken brochettes. Garnish plate with lime wedges, if desired.
Recipe by Go Dairy Free at