Oven-Baked Satay Chicken & Veggies with Rice & Coriander

• 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, 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 shredded chicken and gently toss to coat. • Return to oven and roast until heated through and slightly thickened, 8-10 minutes.