Try this no-fuss, midweek meal that’s high in protein and big on flavour. Marinate chicken breasts, then drizzle with a punchy peanut satay sauce
Prep:15 mins
Serves 2
1 tbsp tamari1 tsp medium curry powder¼ tsp ground cumin1 garlic clove, finely grated1 tsp clear honey2 skinless chicken breast fillets (or use turkey breast)1 tbsp crunchy peanut butter (choose a sugar-free version with no palm oil, if possible)1 tbsp sweet chilli sauce1 tbsp lime juicesunflower oil, for wiping the pan2 Little Gem lettuce hearts, cut into wedges¼ cucumber, halved and sliced1 banana shallot, halved and thinly slicedcoriander, choppedseeds from ½ pomegranate
STEP 1Pour the tamari into a large dish and stir in the curry powder, cumin, garlic and honey. Mix well. Slice the chicken breasts in half horizontally to make 4 fillets in total, then add to the marinade and mix well to coat. Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to penetrate the chicken.STEP 2Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce. When ready to cook the chicken, wipe a large non-stick frying pan with a little oil. Add the chicken and cook, covered with a lid, for 5-6 mins on a medium heat, turning the fillets over for the last min, until cooked but still moist. Set aside, covered, to rest for a few mins.STEP 3While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates. Spoon over a little sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Eat while the chicken is still warm.
