1 T. Olive Oil
1 tsp. Paprika
5 oz. Chicken Breast, cut into 4-6 strips

Satay Dip:
2 T. Peanut Butter
1 tsp. Olive Oil
1 tsp. Tamari (wheat free soy sauce)
½ tsp. Brown Sugar
1 T. Coconut Milk or Mayonnaise

Mix together all dip ingredients with 1 T. hot water in a small bowl until well combined. Set aside. Place oil in a shallow dish and sprinkle in paprika. Add chicken and turn to coat. Add chicken to hot skillet and cook 2-3 minutes per side until golden and cooked through. Serve strips with dipping sauce.