Protein Upgrade | Spicy Cashew Butter Satay ORGANIC Chicken
Roasted Broccoli & Crunchy Nut Cucumber Salad
Cooking time
20 minutes
Servings
2/4
Calories
460 /serving
Heat up the oven and in 20 minutes you’ll be Clean15 feasting. Cashew butter gives Indonesian satay sauce a sumptuous quality, with a touch of red curry paste. Contrast the organic chicken and green broccoli with a splashy cucumber-cashew salad, and you’re paleo ready.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 1 Lime
- 1 Head of broccoli
- 3 Cucumbers
- 7g Honey
- 25g Roasted cashews
- 18g Red curry paste
- 30g Cashew butter
Contains: Cashews
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
24 g
Saturated Fat
4 g
Sodium
640 mg
Total Carb
31 g
Sugars
9 g
Protein
38 g
Fibre
8 g
Preparation
Cook the chicken
- Preheat the oven to 450°F.
- Pat the chicken dry; season with S&P. In a large bowl, toss with ½ the curry paste and a drizzle of oil.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, juice the lime.
- Cut the broccoli head into bite-size florets.
- Medium-dice the cucumbers.
Roast the broccoli
- On a lined sheet pan, toss the broccoli with a drizzle of oil and S&P.
- Roast, stirring halfway, 14 to 18 min., until tender.
Make the sauce
- Meanwhile, in a small bowl, combine the cashew butter, ½ the honey, ½ the lime juice, the remaining curry paste, 1 tbsp water (double for 4 portions) and S&P.
- If the sauce seems thick, gradually add 1 tsp water at a time until you achieve your desired consistency.
Make the cucumber salad
- In a second medium bowl, combine the cucumbers, cashews, remaining honey and lime juice, a drizzle of oil and S&P.
Plate your dish
- Divide the chicken, broccoli and cucumber salad between your plates.
- Drizzle the chicken with the sauce. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
