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Nutty chicken satay strips

Ingredients

  1. Step 1 2 tbsp chunky peanut butter (without palm oil or sugar)
  2. Step 2 1 garlic clove, finely grated
  3. Step 3 1 tsp Madras curry powder
  4. Step 4 few shakes soy sauce
  5. Step 5 2 tsp lime juice
  6. Step 6 2 skinless, chicken breast fillets (about 300g) cut into thick strips
  7. Step 7 about 10cm cucumber, cut into fingers
  8. Step 8 sweet chilli sauce, to serve
Nutty chicken satay strips
Calories: 276 Carbohydrate: 3 g Protein: 41 g Fat: 10 g
Cook time: 20 minutes Prep time: 10 minutes Total time: 30 minutes Servings: 2

TAGS

Lunch Snack Starter Chicken Easy Healthy snack High Protein Low carb Low carb snack peanut butter Quick Sara Buenfeld Sate Snack

Directions

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