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🥗 Chicken Satay with Colorful Salad

421 kcal · 30 min · 4 servings

Ingredients

• 2 chicken breast fillets
• 1 tbsp soy sauce
• 1 tsp curry powder
• 1 garlic clove (grated)
• 0.5 tsp cumin
• 1 tsp honey
• 1 tbsp peanut butter
• 1 tbsp sweet chili sauce
• 1 tbsp lime juice
• 2 tbsp sunflower oil
• 2 lettuce hearts (cut into wedges)
• 2 tomatoes (cut into eighths)
• 1 shallot (sliced)
• 0.5 bunch flat-leaf parsley (chopped)
• 0.5 pomegranate

Instructions

1. 1. Cut the chicken breast into small, bite-sized pieces.
2. 2. Place the chicken pieces into a bowl.
3. 3. Add soy sauce, curry powder, garlic, cumin, and honey.
4. 4. Mix everything well so the meat is coated in the marinade.
5. 5. Let the marinade soak in for at least 1 hour in the refrigerator.
6. 6. It is best to let the pieces marinate overnight.
7. 7. Whisk peanut butter with chili sauce for the sauce.
8. 8. Add lime juice and 1 tablespoon of water to the mixture.
9. 9. Whisk the sauce until it is smooth.
10. 10. Heat oil in a frying pan.
11. 11. Add the marinated chicken pieces to the hot pan.
12. 12. Cook the meat over medium heat.
13. 13. Cover the pan with a lid.
14. 14. Let the chicken cook for 5 minutes.
15. 15. Turn the chicken pieces over.
16. 16. Let the meat rest covered for another 3 minutes.
17. 17. Turn off the stove.
18. 18. Mix the salad with tomatoes.
19. 19. Add shallots to the salad.
20. 20. Add parsley to the salad.
21. 21. Add pomegranate seeds to the salad.
22. 22. Plate the salad on 2 plates.
23. 23. Distribute the chicken over the salad.
24. 24. Serve the satay sauce alongside.

Nutrition per serving

• kcal: 421
• Protein: 53 g · Fett/Fat: 16 g · Carbs: 15 g