Name: Baked peanut chicken with carrot & cucumber salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 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; 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)

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Baked peanut chicken with carrot & cucumber salad

Baked peanut chicken with carrot & cucumber salad

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 2.6 out of 5.11 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: per serving

kcal321

low
fat14g
saturates3g
carbs8g
sugars6g
fibre4g
protein39g
salt0.5g

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.

Recipe from Good Food magazine, October 2014

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A star rating of 2.6 out of 5.11 ratings

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