Satay Chicken Bowl

GF + DF - serves 4

- store chicken, rice + salad in separate containers until ready to eat.

INGREDIENTS:

• 500g chicken thigh, diced

• 1 carrot, grated

• 1 1/2 cups diced cucumber

• 250g cherry tomatoes, halved

• 1 spring onion, diced

• Chopped peanuts to serve

• 1 1/2 cups jasmine rice

SATAY SAUCE:

• 1/2 cup canned coconut milk

• 3 tbsp smooth peanut butter

• 1 tbsp curry powder

• 1 tbsp tamari

• 1 tsp honey

• Juice of 1/2 lime

Add all your sauce ingredients into a small bowl and whisk together. Set aside.

1. Now, cook your rice to packet instructions.

2. While this cooks, add a splash of olive oil to a heated frypan and add the chicken to the pan and season with salt and pepper.

3. Cook until golden and cooked through. Just before chicken is done, stir through 3/4 of the sauce.

4. Once your rice is done divide amongst four bowls. Top with the rest of the ingredients and the chicken.

5. Drizzle over any extra sauce and top with chopped peanuts.