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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Broccoli & Carrot Mix
1 packet
Microwavable Basmati Rice
1 packet
Coriander
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1 packet
Baby Spinach Leaves
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish;)
1 packet
Peanut Butter
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Sesame.)
1
Lime
200 g
Slow-Cooked Chicken Breast
(Contains: Celery;)
1 packet
Coconut Milk
1 sachet
Satay Seasoning
(May be present: Soy.)
Utensils
Cooking Steps
• 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!
