About the Recipe
Try this no-fuss, midweek meal that's high in protein and big on flavor. Marinate chicken breasts, then drizzle with a punchy peanut satay sauce
Ingredients
1 tbsp tamari
1 tsp medium curry powder
¼ 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
¼ cucumber, halved and sliced
1 banana shallot, halved and thinly sliced
coriander, chopped
seeds from ½ pomegranate
Preparation
Heat 1 tsp oil in a large non-stick frying pan, add the tomatoes and cook, cut-side down, over a medium heat.
While they are cooking, beat the eggs in a jug with the yogurt, 2 tbsp water, plenty of black pepper and the basil.
Transfer the tomatoes to serving plates. Add the spinach to the pan and wilt, stirring a few times while you cook the eggs.
Heat the rest of the oil in a non-stick pan over a medium heat, pour in the egg mixture and stir every now and then until scrambled and just set.
Spoon the spinach onto the plates and top with the scrambled eggs.
Chicken Satay Salad
Calories:
353
Carbs (g):
24
Protein (g):
38
Fats (g):
10
Servings:
1