Pat chicken breasts dry and, on a separate cutting board, cut into 1" dice. In a mixing bowl, thoroughly combine diced chicken, honey, sambal, and ¼ tsp. salt. Thread chicken on skewers. You should be about three pieces per skewer. Place chicken skewers on prepared baking sheet and pour marinade over.

Trim ends off green beans. Zest and halve lime. Quarter one half and juice remaining half.

Roast chicken in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. While chicken roasts, cook green beans

Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add green beans to hot pan and stir occasionally until lightly browned, 3-4 minutes. Add ¼ cup water, sesame seeds, ginger, ¼ tsp. salt and a pinch of pepper. Cover and cook until green beans are tender, 2-3 minutes. Remove from burner. While vegetables cook, make lime mayonnaise.

Thoroughly combine mayonnaise, 1 tsp. lime zest, and 1 tsp. lime juice in another mixing bowl. Plate dish as pictured on front of card, squeezing lime wedges over skewers if desired. Bon appétit!