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Nutty Chicken Satay Strips


Banana and Orange BOWL

3g Carbs / 41g Protein / 10g Fats / 276 kcal

Nutritional Value


2 tbsp chunky peanut butter 1 garlic clove, finely grated 1 tsp Madras curry powder few shakes soy sauce 2 tsp lime juice 2 skinless, chicken 300g breast fillets cut into thick strips about 10cm cucumber, cut into fingers sweet chilli sauce, to serve

Cooking method

• 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.
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