Our Plans
Double Satay Chicken & Coconut-Makrut Lime Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Double Satay Chicken & Coconut-Makrut Lime Sauce

Double Satay Chicken & Coconut-Makrut Lime Sauce

with Quick-Prep Roast Veggie Medley

Sometimes only a big ole pumpkin salad will do! With the additions of satay chicken and a coconut-makrut sauce, you'll be thanking us later once you plate this one up.

Quick Prep

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes


Serving amount

1 bag

sweet potato, carrot & zucchini mix

2 leaves

makrut lime leaves

2 packet

chicken tenderloins

1 sachet

satay seasoning

1 packet

garlic paste

1 packet

coconut milk

1 bag

mixed salad leaves

Not included in your delivery

olive oil

1 tsp

brown sugar

½ tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains Soy, Gluten;)


vinegar (white wine or rice wine)


Nutritional Values

Energy (kJ)3028 kJ
Fat26.7 g
of which saturates16.7 g
Carbohydrate36.4 g
of which sugars19.8 g
Protein82.3 g
Sodium1006 mg
The average adult daily energy intake is 8700 kJ


Baking Paper
Large Frying Pan



• Preheat oven to 240°C/220°C fan-forced. • Place sweet potato, carrot & zucchini mix on lined oven tray. Season with salt and drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. Allow to cool slightly.


• Meanwhile, thinly slice makrut lime leaves. • In a large bowl combine satay seasoning and a drizzle of olive oil. Add chicken, toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins in batches until browned and cooked through (when no longer pink inside), 3-4 minutes each side.

TIP: Makrut lime as fibrous in texture, so try to slice them as fine as possible!


• Wipe out and return the frying pan to medium-high heat with a drizzle of olive oil. • Cook garlic paste and lime leaves, stirring, until fragrant, 1 minute. • Reduce heat to low, then add coconut milk, the brown sugar and soy sauce. Stir to combine and simmer until reduced slightly, 2-3 minutes.


• To tray with roast veggies, add mixed salad leaves and a drizzle of vinegar to oven tray and gently toss to combine. Season to taste. • Slice the chicken (if preferred). • Divide roast veggie medley between bowls then top with satay chicken. • Spoon over coconut-makrut lime sauce. Enjoy!