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Baked peanut chicken with carrot & cucumber salad

Baked peanut chicken with carrot & cucumber salad

A star rating of 2.6 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Reminiscent of a chicken satay, this easy spiced peanut butter-coated chicken with a light carrot, shallot and coriander salad is ready in just 30 mins

  • Gluten-free
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal321
fat14g
saturates3g
carbs8g
sugars6g
fibre4g
protein39g
salt0.5g
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Ingredients

For the peanut chicken

  • 2 tbsp crunchy peanut butter with no added sugar
  • 1 garlic clove , finely grated
  • ½ tsp ground cumin
  • ½ tsp coriander
  • ½ tsp smoked paprika
  • 1 medium egg
  • 2 skinless chicken breasts fillets

For the salad

  • 1 tbsp cider vinegar
  • 1 tsp rapeseed oil
  • 2 large handfuls salad leaves
  • 10cm piece cucumber , halved and sliced
  • 1 carrot , coarsely grated
  • 1 banana shallot , halved and sliced
  • good handful coriander , chopped (optional)

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4 and line a baking tray with baking parchment. Put the peanut butter, garlic, spices and egg in a small bowl and whisk with a fork until blended. Add the chicken, one piece at a time, turning them in the mixture until coated, then place on the baking tray. Any mix left over in the bowl can be put on top of the chicken. Bake for 20 mins until the coating is firm and the chicken is tender.

  • STEP 2

    Mix the vinegar and oil in a bowl then add the salad leaves, cucumber, carrot, shallot and coriander, if using. Mix and serve with the chicken.

Goes well with

Recipe from Good Food magazine, October 2014

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Overall rating

A star rating of 2.6 out of 5.11 ratings
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