Zingy Peanut Chicken

KCAL: 475

PRO: 39g

CARB: 35.2g

FAT: 19.5g

Ingredients (Makes 2)

• Chicken Breast 2 average sized

• Carrots 4 medium

• Sweet Potato 1 small

• New Potato 1

• Bell Pepper 2 medium

• Water 100ml or 3.3 fl oz

• Peanut Butter 2 tbsp

• Limes 1, for juice and zest

• Garlic 2 cloves

• Olive Oil 2 tsp

• Red Chilli 1

• Salt 2 pinches

• Black Pepper 2 twists

• Fresh Thyme 1 tsp

• Fresh Rosemary 1 tsp

Instructions

1. Preheat the oven to 180 degrees.

2. Chop the veg lengthways (thinly) like in the photo. Add them to a mixing bowl with a tsp of olive oil, thyme, rosemary, salt, and pepper. Mix well and transfer them to a tray. Roast at 180 degrees for 30 to 40 minutes.

3. As the veg is roasting, in a bowl add the smooth peanut butter, water, chopped chili, the juice of 1 lime, and two crushed garlic gloves. Mix well until you have a spoonable, smooth sauce.

4. Using a mallet or rolling pin, flatten the chicken breast. Then season with salt and pepper and the zest of a lime. With 15 minutes remaining before the veg is cooked, add the chicken to a hot pan with a tsp of olive oil. Cook evenly on each side. Turning every few minutes. With 5 minutes remaining, spoon the peanut sauce over the chicken and cook for 3 minutes.

5. With 2 minutes remaining, place the pan under the grill and cook for 2 to 3 minutes more. Serve the chicken on a bed of the roast veg.