Ingredients
- - 1 tbsp tamari
- - 1 tsp medium curry powder
- - ¼ tsp ground cumin
- - 1 garlic clove, finely grated
- - 1 tsp clear honey
- - 2 skinless chicken breast fillet BUY!
- - 1 tbsp crunchy peanut butter
(choose a sugar-free version with no palm oil, if possible)
- - 1 tbsp sweet chilli sauce
- - 1 tbsp lime juice
- - a little sunflower oil, for wiping the pan
- - 2 Little Gem lettuce hearts, cut into wedges
- - ¼ cucumber, halved and sliced
- - 1 banana shallot, halved and thinly sliced
- - generous handful coriander, chopped
- - seeds from ½ pomegranate
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Marinate chicken breasts, then drizzle with a punchy peanut satay sauce for a no-fuss, midweek meal that's high in protein and big on flavour
PREP: 15 MINS
COOK: 5 MINS - 10 MINS (plus at least 1 hr marinating)
SERVES 2
Nutrition: per serving
kcal
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fat
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saturates
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carbs
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sugars
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fibre
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protein
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salt
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353
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10g
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2g
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24g
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21g
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7g
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38g
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1.6g
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Method
1. Pour the tamari into a large dish and stir in the curry powder, cumin, garlic and honey. Mix well. Slice the chicken breasts in half horizontally to make 4 fillets in total, then add to the marinade and mix well to coat. Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to penetrate the chicken.
2. Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce. When ready to cook the chicken, wipe a large non-stick frying pan with a little oil. Add the chicken and cook, covered with a lid, for 5-6 mins on a medium heat, turning the fillets over for the last min, until cooked but still moist. Set aside, covered, to rest for a few mins.
3. While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates. Spoon over a little sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Eat while the chicken is still warm.
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Recipe from Good Food magazine, August 2015
http://www.bbcgoodfood.com
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