NUTRITION (PER SERVING)

Calories: 353
Carbohydrates: 24
Protein: 38
Fat: 10g

PREPERATION TIME: 6 Minutes
COOKING TIME: 15 Minutes
SERVINGS: 2 People

INGREDIENTS

• 1tsp medium curry powder
• 1 tbsp frozen chopped garlic (Iceland)
• 1 tsp clear honey
• 2 skinless chicken breast (or use turkey breast)
• 1tbsp crunchy peanut butter (choose a sugar-free version with no palm oil, if possible)
• 1 tbsp sweet chilli sauce
• 1 tps extra virgin oil for wiping the pan
• 1/2 bag mixed Lettuce leaves of your choice
• ¼ cucumber, halved and sliced
• Coriander, chopped (optional)
• Seeds from ½ pomegranate

METHOD

Marinate chicken breasts, then drizzle with a creamy but healthy peanut satay sauce for a easy midweek meal that’s high in protein and yummy on flavour.

1. Pour the curry powder into a large dish and stir in the 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.
2. Meanwhile, mix the peanut butter with the chilli sauce, 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 12 mins on a medium heat, turning the fillets over half way, until cooked but still moist. Set aside, covered, to rest for a few mins.
3. While the chicken rests, toss the lettuce with the cucumber, 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.