Carb-Conscious Baked Creamy Chicken Satay

with Cauliflower Rice and Pak Choy

⏱ 30-40 minutesMeatServes 2

No added wheatCarb ConsciousCalorie ConsciousFamily-friendlyHigh protein3+ veg serves

Nutrition per serve

560 kcal

Calories

40.5 g

Protein

36.7 g

Fat

15.5 g

Carbs

4.6 g

Fiber

Step 1 — Make satay marinade
Preheat the oven to 220C, fan-forced. Pick the coriander leaves and finely chop the stems. Combine the coriander stems, peanut butter, curry powder, coconut milk, 1 tbs soy sauce and 1 tsp honey in a large bowl. Season with salt and pepper.
Step 2 — Coat chicken
Reserve half the satay marinade. Add the chicken to the remaining satay marinade in the large bowl and turn to coat.
Step 3 — Bake chicken satay
Put the marinated chicken in a 1L (4 cup) baking dish and season with salt and pepper. Bake for 20 mins. Drizzle the reserved marinade over the chicken and turn to coat. Bake for a further 10 mins or until the chicken is cooked through.
Step 4 — Bake cauliflower rice
Meanwhile, bring a medium saucepan of water to the boil for the pak choy. Line an oven tray with baking paper. Spread the cauliflower rice over the lined tray and season with salt and pepper. Bake for 9-10 mins until golden and toasted.
Step 5 — Cook pak choy
While the cauliflower rice is baking, trim the pak choy and separate the leaves. Add the pak choy to the pan of boiling water and cook for 1-2 mins until just tender. Drain.
Step 6 — Get ready to serve
Scatter the coriander leaves and 1 tsp chilli flakes* (you can reduce or omit the chilli if you prefer) over the chicken mixture. Take the chicken satay to the table and serve with the cauliflower rice and pak choy.

Soy, Peanut