Chicken satay with spring cabbage and pea salad
|500 g||chicken breast|
|2 tbsp (50 g)||unseasoned peanut butter|
|50 ml||coconut milk|
|1/2 tsp||hot chili paste|
|1||juice of 1 lime|
|1 tsp||SteviaSweet Liquid|
Spring cabbage salad
|300 g||spring cabbage|
|100 g||peas (fresh or frozen)|
|1 tsp||Dijon mustard|
|2 tbsp||fresh dill|
|1/2 tsp||SteviaSweet Liquid|
|freshly ground black pepper|
Place the wooden skewers in cold water to soak. Cut the chicken breasts into thin strips. Mix the ingredients for the marinade and pour half of it over the chicken strips. Mix well and leave to marinate for 30 minutes. While you are waiting, prepare the spring cabbage salad.
Remove the outer leaves of the spring cabbage. Quarter the cabbage and remove the tough stalk. Then cut everything into thin strips. Mix the ingredients for the dressing and season with dill. Add the dressing and peas to the cabbage and toss well. Leave the salad to soak in a cool place while you cook the skewers.
Preheat the oven to 250 °C. Thread the chicken strips onto the skewers and place onto a baking tray. Place on the top shelf of the oven for around 10 minutes, or until the meat is cooked through. After cooking, brush the skewers with the remaining marinade and enjoy with the spring cabbage.
Nutritional information per portion
|39||Protein in g|
|10||Carbohydrates in g|
|13||Fat in g|