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
Ingredients
1 tbsp Tamari
1 tsp Medium Curry Powder
1/4 tsp Ground Cumin
1 Garlic Clove (finely grated)
1 tsp Clear Honey
2 Skinless Chicken Breast Fillets (or use turkey breast)
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
Sunflower Oil (for wiping the pan)
2 Little Gem Lettuce Hearts (cut into wedges)
1/4 Cucumber (halved and sliced)
1 Banana Shallot (halved and thinly sliced)
1 handful Coriander (generous handful)
1/2 Seeds from Pomegranate
Instructions
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.
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.
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.