Baked peanut chicken with carrot & cucumber salad
Delight in the flavors of tender baked peanut chicken nestled on a bed of crisp carrot and cucumber salad. A wholesome culinary masterpiece awaits!
Ingredients:
- 2 tbsp crunchy peanut butter with no added sugar
- 1 garlic clove, finely grated
- ½ tsp ground cumin
- ½ tsp coriander
- ½ tsp smoked paprika
- 1 medium egg
- 2 skinless chicken breasts fillets
- 1 tbsp cider vinegar
- 1 tsp rapeseed oil
- 2 large handfuls salad leaves
- 10cm piece cucumber, halved and sliced
- 1 carrot, coarsely grated
- 1 banana shallot, halved and sliced
- good handful coriander, chopped (optional)
Instructions:
- Preheat the oven to 180C/160C fan/gas 4. Cover a baking tray with baking parchment. Combine peanut butter, garlic, spices, and egg in a small bowl. Mix well with a fork. Dip each piece of chicken into the mixture until coated, then place them on the baking tray. Any remaining mixture in the bowl can be spread on top of the chicken. Bake for 20 minutes until the coating is crispy and the chicken is fully cooked.
- In a separate bowl, whisk together vinegar and oil. Add salad leaves, cucumber, carrot, shallot, and coriander (if desired). Toss well and serve alongside the chicken.
Summary:
- Calories: 921 kcal
- Fat: 35 g
- Protein: 136 g
- Carbs: 10 g
- Potassium: 2125 mg
- Magnesium: 221 mg