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Oven-Baked Satay Chicken & Veggies with Rice & Coriander
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Oven-Baked Satay Chicken & Veggies with Rice & Coriander

Oven-Baked Satay Chicken & Veggies with Rice & Coriander

Shortcut ingredients | <5 min prep | Quick assembly

Enjoy a home-cooked meal with minimal prep and fuss! Simply pop the pre-prepped ingredients in the oven to cook and quickly assemble for a delicious and wholesome dinner. There's a lot of goodness piled into this 3 step recipe. With a few powerhouse ingredients; like satay seasoning and fish sauce & rice vinegar mix, you'll have the tastiest chicken and veggies, that the rice can happily soak up.

Over 30g protein
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

Broccoli & Carrot Mix



1 packet

slow-cooked chicken breast

1 packet

coconut milk

1 packet

peanut butter

(Contains Peanut; May be present: Sesame, Almond, Brazil Nut, Cashew. )

1 sachet

satay seasoning

1 packet

fish sauce & rice vinegar mix

(Contains Fish;)

1 packet

microwavable basmati rice

(Contains Soy;)

1 bag

baby spinach leaves

1 packet

crushed peanuts

(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 bag


Not included in your delivery

olive oil

1 tsp

brown sugar

½ tbs

soy sauce

(Contains Gluten, Soy;)


Nutritional Values

Energy (kJ)3032 kJ
Fat35.2 g
of which saturates18.1 g
Carbohydrate61.4 g
of which sugars8.9 g
Protein38.7 g
Sodium1635 mg
The average adult daily energy intake is 8700 kJ


Baking Dish



• Preheat oven to 240°C/220°C fan-forced. • In a large baking dish, place broccoli & carrot mix. Drizzle with olive oil and season with salt. Toss to coat. • Roast until just tender, 15 minutes.


• Meanwhile, slice lime into wedges. Drain slow-cooked chicken breast. Transfer chicken to a large bowl, then roughly shred. • In a medium bowl, combine coconut milk, peanut butter, satay seasoning, fish sauce & rice vinegar mix, the brown sugar, the soy sauce and a squeeze of lime juice. • Once veggies are done, remove baking dish from oven then stir in sauce mixture with a splash of water, until combined. Add chicken and gently toss to coat. • Return to oven and roast, until heated through and slightly thickened, 8-10 minutes.


• Just before serving, microwave rice until steaming, 2-3 minutes. • Stir baby spinach leaves through satay, until wilted and combined. Season to taste. • Divide rice and satay chicken between bowls. Top with crushed peanuts. Tear over coriander. Serve with any remaining lime wedges. Enjoy!