Satay Chicken Rice Bake

This Satay Chicken Rice Bake, might me be the perfect weeknight dinner. Ready in just 30 mins. It's healthy, high protein and amazing in flavour. No fuss.

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Cook: 30 MINS


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Preheat oven to 220°C/ 430°F. In a small bowl, mix together crunchy peanut sauce ingredients until fully combined. Add a small splash of hot water to loosen if it’s not mixing well.
Cover and bash chicken breasts to 1” thickness, then slice them in half lengthways.
Scatter basmati rice, cherry tomatoes and red pepper in a large baking tray, then add chicken stock. Place chicken breast on top of basmati rice, then spoon peanut sauce onto chicken breast. Finally scatter red chilli over traybake, then cover very tightly with tin foil. You need to make sure the tin foil is air tight, or the rice will not cook properly. Bake for 30 mins.
Once baked, garnish with spring onions and you’re ready to serve!

Nutritional Info

Per serving:

Cals – 554 

Carbs – 63g 

Protein – 40g 

Fat – 17g 


Serves 4

For the traybake:

  • 400g of chicken breast.
  • 300g of basmati rice
  • Cherry tomatoes on the vine.
  • Red pepper - sliced.
  • 500ml of chicken stock.
  • 2-3 spring onions, to garnish - very thinly sliced.

For the crunchy peanut sauce:

  • 60g of crunchy peanut butter
  • Tbsp of sesame oil
  • Tbsp of soy sauce.
  • Juice of 1 lime.

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