Nutty chicken satay strips

• servings: 2 servings
• total time: 20 minutes

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

Rice

Directions

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

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.

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.

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

Nutrition

• Calories: 276
• Total Fat: 10 g
• Saturated Fat: 2 g
• Sodium: 0.7 mg
• Total Carbohydrate: 3 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 41 g