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

There's a lot of goodness piled into this 3 step recipe. With a few powerhouse ingredients; like satay seasoning and fish sauce and rice vinegar mix, you'll have the tastiest chicken and veggies, that the rice can happily soak up.

Over 30g protein
Quick Prep
Climate Superstar

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
Cooking Time


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 packet

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 packet


Not included in your delivery

olive oil

1 tsp

brown sugar

½ tbs

soy sauce

(Contains Gluten, Soy;)


Nutritional Values

Energy (kJ)3063 kJ
Fat35.3 g
of which saturates18.1 g
Carbohydrate61.4 g
of which sugars9.1 g
Protein39.2 g
Sodium1636 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 veggies, 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, 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.


• 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!