• Preparation and cooking time
• • Prep:15 mins
  • Cook:5 mins - 10 mins
  • plus at least 1 hr marinating

• Easy

• Serves 2

Marinate chicken breasts, then drizzle with a punchy peanut satay sauce for a no-fuss, midweek meal that's high in protein and big on flavour

• Healthy

Nutrition: per serving

HighlightNutrientUnit

low inkcal353

low infat10g

saturates2g

carbs24g

sugars21g

fibre7g

protein38g

salt1.6g

Ingredients

• 1tbsp tamari
• 1tsp medium curry powder
• ¼tsp ground cumin
• 1 garlic clove, finely grated
• 1tsp clear honey
• 2 skinless chicken breast fillets (or use turkey breast)
• 1tbsp crunchy peanut butter (choose a sugar-free version with no palm oil, if possible)
• 1tbsp sweet chilli sauce
• 1tbsp lime juice
• sunflower oil, for wiping the pan
• 2 Little Gem lettuce hearts, cut into wedges
• ¼ cucumber, halved and sliced
• 1 banana shallot, halved and thinly sliced
• coriander, chopped
• seeds from ½ pomegranate

Method

• STEP 1

  Pour 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 2

  Meanwhile, 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 3

  While 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.