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Heat tbsp of oil in a pan and add onion. Fry for 5-6 mins until soft and add garlic, ginger and chilli. Continue to fry for 2 mins before setting aside your onion, garlic, ginger and chilli and allowing to cool.
Once cooled, add to a blender along with peanut butter, yoghurt, soy sauce, honey and curry powder and blitz until you are left with a fully blended but thick and chunky sauce.
Transfer your sauce to a bowl with chicken breast and mix together, make sure all chicken is coated in satay sauce. Cover and leave to marinade in the fridge for at least 30 minutes.
Sew your chicken pieces onto 8 skewers, it should be roughly 5-6 pieces of chicken per skewer, place on a baking tray and place under grill for 8-10 mins.
To prep your meal prep boxes, divide rice between 4 boxed, 2 skewers per box, and then divide your carrots, cucumber and garnish between the 4 boxes. This will last 3-4 days refrigerated.
Nutritional Info
Cals – 530
Carbs – 50g
Protein – 42g
Fat – 17g
Ingredients
Serves Serves 4
For The Chicken Satay
- Tbsp of extra virgin olive oil or coconut oil.
- 1 onion - sliced.
- 3 cloves of garlic - chopped.
- Thumb-sized cube of ginger - grated.
- 1 red chilli - deseeded and finely chopped.
- 100g of peanut butter.
- 100g of natural yoghurt.
- 2 tbsp of soy sauce.
- Tbsp of honey.
- Tbsp of curry powder.
- 500g of chicken breast - diced.
To Serve
- 500g of basmati rice (cooked).
- 2 carrots - cut into matchsticks.
- 1/2 a cucumber.
- 1 lime - cut into wedges.
- Coriander, and spring onion, to garnish.
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