Guided by Sarah Appleford

YouFoodz Inspired Satay Chicken & Veg

35 min
16 ingredients
4 servings
485 cals
ENERGY
23% of the average
persons daily intake.
Based 2080 cal daily avg.
485 cals
ENERGY
44 g
PROTEIN
44 g
CARBS
16 g
FAT
23% of the average
persons daily intake.
Based 2080 cal daily avg.

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

Step 1

Preheat the oven to 170C. In a small bowl, add the peanut butter, honey, ginger and garlic. Mix well.

Step 2

Stir in the tamari, lime juice, chilli and flakes.

Step 3

Add coconut milk and mix well.

Step 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.

Step 5

Bring a pot of water with a steamer to a boil. Add the broccoli florets and carrots to steam for 3-5 mins.

Step 6

Add the sugar snaps and asparagus to the steam. Steam for a further 2-3 minutes or until the vegetables are tender.

Step 7

Remove the vegetables and mix with garlic and lemon juice. Divide between the four plates.

Step 8

Slice the chicken breast and divide between the plates.

Step 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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