Serves 4

Marinade:
2 tbsp coconut milk
2 tbsp lime juice
2 tbsp wheat-free tamari

Almond-Lime Dipping Sauce:
6 tbsp almond butter
1/4 cup freshly squeezed lime juice
1/4 cup coconut milk
1-2 tbsp tamari
1 tbsp agave nectar
1-2 cloves garlic

1. Place chicken breast pieces in to a bowl and cover with the ingredients for the marinade. Stir chicken and marinade together with a spoon to evenly distribute. Let chicken marinade for about 20-30 minutes.
2. Heat a 10 inch skillet over medium-high heat. Add about 1 tbsp of virgin coconut oil, then chicken pieces. Saute, stirring frequently, for about 3-5 minutes, or until chicken is cooked through. Cooking times will vary depending on the size of the chicken pieces.
3. Place all ingredients for dipping sauce into a bowl and whisk together until the mixture is thickened and well combined. Sauce can also be warmed on the stove in a small pot over low heat.
4. To serve, divide dipping sauce into four small serving bowls for each person to dip chicken into.