Chicken Breast with Peanut & Lime Sauce
With Chilli Broccoli and Cavolo Nero
- Peanut
- Cashew nuts
- Nuts
- May contain traces of allergens
Peanut butter: it’s salty-sweet, nutty and earthy, and lends depth and richness to almost anything. Here, we’ve blended it with lime and coconut to create a dreamy, creamy, zingy sauce to drizzle over golden chicken breasts and spicy green veg.
Ingredients
1 unit(s)
Lime
1 unit(s)
Garlic Clove
1 sachet(s)
Indonesian Style Spice Mix
200 milliliter(s)
Coconut Milk
30 grams
Peanut Butter
(Contains: Peanut May contain traces of: Cashew nuts, Nuts)
Not included in your delivery
50 milliliter(s)
Water
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Cut the broccoli into small florets. Heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, carefully add the chicken and sear for 3 mins on each side. IMPORTANT: Wash your hands after handling chicken and its packaging.
Transfer the chicken to a lightly oiled lined baking sheet. Place the broccoli next to the chicken, drizzle with oil and, if you’d like to season with salt and pepper. Roast on the middle shelf of your oven until fully cooked, 12-15 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Keep your frying pan for later.
While the chicken and broccoli cook, slice the chilli thinly. Zest the lime. Juice half and cut the other half into wedges. Roughly chop the peanuts. Peel and grate the garlic (or use a garlic press).
When the chicken and broccoli have 7 mins remaining, remove the tray from the oven. Sprinkle the chilli over the broccoli. Add the cavolo nero to the tray, drizzle with oil and, if you’d like to, season with salt and pepper. Roast on the middle shelf of your oven for the remaining time, or until golden.
Meanwhile, place the large frying pan back on a medium-high heat with a drizzle of oil. When hot, add the garlic and Indonesian style spice mix, and stir-fry until fragrant, 1 min. Add the coconut milk, lime zest, peanut butter and water (see ingredients for amount). Cook until thickened, 2-3 mins. Stir through the lime juice and, if you’d like to, season with salt and pepper.
Place the chilli broccoli and cavolo nero onto the plate, mixing them up with a spoon. Sprinkle the peanuts over the veggies. Cut the chicken widthways into 6-8 slices each and fan out onto the plates. Drizzle the peanut and lime sauce across the centre of the chicken and serve with a lime wedge.
