Phase 2 | Serves 8
Prep time: 30 minutes | Total time: 1 hour 30 minutes to overnight

INGREDIENTS

For the marinade:
1/3 cup hot sauce (like Frank's or Tabasco)
2 tablespoons birch xylitol
1 tablespoon arrowroot
1 tablespoon fresh lime juice
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt
1/4 teaspoon pepper

2 pounds boneless, skinless chicken breasts, cut lengthwise into strips
4 limes, cut in half crosswise
Chopped green onion
1 pound celery, cut into sticks
3 large cucumbers, cut into sticks 

DIRECTIONS

1. In a small bowl or measuring cup, whisk together all of the marinade ingredients. Pour half the marinade mixture into a large ziplock bag or a deep dish. Add the chicken and stir to coat. Marinate in the fridge for 1 to 2 hours or overnight. Reserve the remaining sauce for glazing the chicken.
2. Preheat the grill to medium-high heat.
3. Thread the chicken onto 16 skewers (if using bamboo skewers, soak them in water for 10 minutes first, to prevent burning). Thread the limes onto skewers, too.
4. Place the skewers on grill and grill for 3 minutes per side, or until the chicken is fully cooked and the limes have begun to char. Remove the skewers from the grill, and brush the remaining marinade onto the chicken.
5. Sprinkle the skewers with chopped green onion. Serve with the celery and cucumber sticks, with the grilled lime halves for squeezing.

Rhubarb BBQ Sauce

Phase 2 and Phase 3 | Makes 1 1/2 cups
Prep time: 10 minutes | Total time: 20 minutes

INGREDIENTS

8 ounces (about 3 stalks) rhubarb, sliced

1/2 cup chopped onion

1 clove garlic, chopped

1/4 cup jarred roasted red peppers, drained

3 tablespoons xylitol

2 tablespoons apple cider vinegar

1 teaspoon fresh lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon cumin

1/2 teaspoon chipotle powder

1/2 teaspoon smoked paprika

Pinch of sea salt 

DIRECTIONS

In a medium saucepan, combine the rhubarb, onion, and garlic. Cook over medium heat, stirring occasionally, until the onion softens, about 5 minutes. Stir in the remaining ingredients, reduce the heat to medium-low, and simmer uncovered until the rhubarb is soft enough to mash with the back of a spoon, about 10 minutes. Puree the sauce in a blender (or use a stick blender to puree it right in the pot). 

For Rhubarb-Q Chicken:

Rhubarb BBQ Sauce

1 pound boneless, skinless chicken breasts

Sea salt and freshly ground black pepper 

DIRECTIONS

1. Preheat a grill to medium heat. Pound the chicken breasts to an even 1/2-inch thickness, and season with salt and pepper.
2. Grill on the first side until grill marks appear and the chicken releases easily from the grill, about 5 minutes.
3. Pour 1/4 cup of the sauce into a bowl to baste the chicken with. Flip the chicken, brush with some of this sauce, and cook another 4 minutes or until nearly done. Flip and cook 1 minute more, and serve with extra sauce.
4. Pair with your favorite veggies for Phase 2, and add a grain for a Phase 3 dinner.

Phase 2 | Serves 2
Prep time: 5 minutes | Total time: 5 minutes

INGREDIENTS

DIRECTIONS

Put all of the ingredients in a blender, adding the ice last. Blend until smooth and serve.