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Nutty Chicken Satay Strips


TOTAL TIME: 20 MINS

SERVINGS: 2

CALORIES/SERVING: 276 KCAL


INGREDIENTS:

  • 2 tbsp chunky peanut butter (without palm oil or sugar)

  • 1 garlic clove, finely grated

  • 1 tsp Madras curry powder

  • few shakes soy sauce

  • 2 tsp lime juice

  • 2 skinless, chicken breast fillets (about 300g) cut into thick strips

  • about 10cm cucumber, cut into fingers

  • sweet chilli sauce, to serve


METHOD:

  1. Heat oven to 200C/180C fan/gas 4 and line a baking tray with non-stick paper.

  2. Mix 2 tbsp chunky peanut butter with 1 finely grated garlic clove, 1 tsp Madras curry powder, a few shakes of soy sauce, and 2 tsp lime juice in a bowl. Some nut butters are thicker than others, so if necessary, add a dash of boiling water to get a coating consistency.

  3. Add 2 skinless chicken breast fillets, cut into strips, and mix well. Arrange on the baking sheet, spaced apart, and bake in the oven for 8-10 mins until cooked, but still juicy.

  4. Eat warm with roughly 10cm cucumber, cut into fingers, and sweet chili sauce. Alternatively, leave it to cool and keep it in the fridge for up to 2 days.


NUTRITION:

kcal-276

fat-10g

saturates-2g

carbs-3g

sugars-2g

fibre-2g

protein-41g

salt-0.7g

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