Baked peanut chicken with carrot & cucumber salad

Baked peanut chicken with carrot & cucumber salad

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(11 ratings)

Prep: 10 mins Cook: 20 mins


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

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal321
  • fat14g
  • saturates3g
  • carbs8g
  • sugars6g
  • fibre4g
  • protein39g
  • salt0.5g


    For the peanut chicken

    • 2 tbsp crunchy peanut butter with no added sugar

      Peanut butter

      pee-nut butt-ah

      Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

    • 1 garlic clove, finely grated
    • ½ tsp ground cumin
    • ½ tsp coriander
    • ½ tsp smoked paprika
    • 1 medium egg



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 2 skinless chicken breasts fillets

    For the salad

    • 1 tbsp cider vinegar
    • 1 tsp rapeseed oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • 2 large handfuls salad leaves
    • 10cm piece cucumber, halved and sliced
    • 1 carrot, coarsely grated



      The carrot, with its distinctive bright orange colour, is one of the most versatile root…

    • 1 banana shallot, halved and sliced
    • good handful coriander, chopped (optional)


    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.

    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.

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    Comments, questions and tips

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    12th Jul, 2020
    The coating turns into a weird peanut bake in the oven. It was alright, but I would bake the chicken separately or cook it in the sauce in a pan.
    18th Apr, 2015
    The salad and dressing was delicious. Chicken coating requires salt though! I would make this again but tweak it by adding salt and leaving the chicken to marinade overnight.
    19th Nov, 2014
    I wouldn't choose to make this again. If you like the peanut idea you would be much better off doing a chicken satay. The coating is gloppy, messy to apply and after baking is quite hard, almost crusty. The overall dish is very dry, despite only cooking the chicken for 20 minutes,the coating lacks flavour once cooked , it tastes just like peanut butter despite the addition of other spices. The salad dressing isn't enough, and one shallot is too much for it. Very disappointed.
    8th Nov, 2014
    This is a nice recipe and a bit different, I mixed the coating really well and it became thick and stuck to the chicken perfectly, we ate it with some warm cheese & onion foccaccia bread.
    Frantic Flapjack
    20th Oct, 2014
    The mixture was very sticky so I splashed in some soy sauce as suggested by alittlepotter. It made it a little more pliable but still very messy to spread on the chicken. The end result didn't look great either. Edible but not attractive on the plate.
    15th Oct, 2014
    Really tasty, loved the way that the crust went hard and kept the chook moist. I doubled all the ingredients for the chook and used a large egg, that way there was lots of coating. Nice fresh salad as well.
    14th Oct, 2014
    This is amazing but it's missing a vital ingredient! Even with the egg the peanut butter coating is dry and really difficult to coat the chicken with. Then once baked it goes a little dry. So the second time I made it I added around 150ml of soy sauce to the peanut butter mixture and voila - problem solved! And it tasted even better than before
    13th Oct, 2014
    My coating was thick and solid too, I love peanut butter but it came off the chicken a bit like 'ice magic' used to in the 80s. Pretty grim and chewy. The salad was nice though
    13th Oct, 2014
    hmmm... I'm sure the excess peanut butter didn't help, the coating was thick and solid when cooked and a little under flavoured for us. Might try again with less PB and more seasonings.
    13th Oct, 2014
    Sounds amazing, have mixed the sauce and coated the chicken, will update you when I've cooked it, mixture is a little thick think I was a bit generous with the peanut butter. watch this space...
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