Recipes

YouFoodz Inspired Satay Chicken & Veg

35 min
16 ingredients
4 servings
Energy
485 cals
Protein
44 g
Carbs
44 g
Fat
16 g
Calculated automatically based on ingredients

Ingredients

  • 1/3 cup Mayver’s Crunchy Peanut Butter Crunchy
  • 1/4 cup tamari
  • 1 tbsp honey
  • 1/2 tbsp fresh ginger, grated
  • 1 garlic cloves, crushed
  • 1 lime, juiced
  • 1/4 tsp red chilli flakes
  • 1 tbsp coconut milk
  • 650g free-range chicken breast
  • 280g broccoli florets
  • 1 carrot, roughly sliced
  • 100g sugar snaps
  • 110g baby asparagus, ends removed
  • 2 garlic, crushed
  • 1 lemon, juiced
  • 1/4 cup flat-leaf parsley, finely sliced

Directions

1
Preheat the oven to 170C. In a small bowl, add the peanut butter, honey, ginger and garlic. Mix well.
2
Stir in the tamari, lime juice, chilli and flakes.
3
Add coconut milk and mix well.
4
Place the chicken breast into a small baking tray. Coat the chicken with the satay mixture. Leave about 3 tbsp of sauce to serve. Bake in the oven for 25-30mins and baste the chicken every 5-10 minutes with the sauce. If burning, cover loosely with foil. Remove when cooked.
5
Bring a pot of water with a steamer to a boil. Add the broccoli florets and carrots to steam for 3-5 mins.
6
Add the sugar snaps and asparagus to the steam. Steam for a further 2-3 minutes or until the vegetables are tender.
7
Remove the vegetables and mix with garlic and lemon juice. Divide between the four plates.
8
Slice the chicken breast and divide between the plates.
9
Drizzle with the peanut satay sauce. Finish with a sprinkle of fresh parsley.
Sarah Appleford
Sarah Appleford
Sarah Appleford is a registered clinical nutritionist who believes achieving optimal health and wellbeing relies on living with intention.

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Sarah Appleford
Sarah Appleford
Sarah Appleford is a registered clinical nutritionist who believes achieving optimal health and wellbeing relies on living with intention.