1/4 cup unsalted natural creamy peanut butter
1/4 cup light coconut milk.
2 tbsp. rice vinegar.
2 tbsp. chopped fresh coriander leaves,
plus additional for garnish.
1 tbsp. raw honey.
1 tbsp. fresh lime juice.
1 tbsp. minced fresh ginger.
1 tsp. reduced-sodium soy sauce or tamari.
1/2 tsp. red pepper flakes.
1 clove garlic, minced.
Olive oil cooking spray.
12 oz. green beans, trimmed.
2 sweet potatoes, peeled and diced into 1/2-inch chunks 1 red onion, sliced into 1/4-inch slices.
1 lb. boneless, skinless chicken breasts,
cut into 1-inch pieces.
Preheat grill to medium-high or preheat oven to 450ºF.
In a medium bowl, whisk together peanut butter, milk, vinegar, 2 tbsp. cilantro, honey, lime juice, ginger, soy sauce, pepper flakes and garlic. Set aside.
Cut 4 12 x 16-inch pieces of foil and mist with cooking spray. Divide green beans, potatoes and onion evenly into the centre of each piece of foil. Divide chicken and peanut butter mixture between foil pieces, over top vegetables. Bring the short edges of the foil together, and then fold inward a few times along each long edge to seal.
Place foil packets directly on the grill or on a large, rimmed baking sheet in the oven. Grill or bake for 25 to 30 minutes, until chicken is cooked through and potatoes are tender.