Spicy Cashew Butter Satay Chicken
Grilled Broccolini & Crunchy Nut Cucumber Salad
Cooking time
15 minutes
Servings
2/4
Calories
490 /serving
Fire up the barbecue and in 15 minutes you’ll be Clean15 feasting. Cashew butter gives Indonesian satay sauce a sumptuous quality, with a touch of red curry paste. Contrast grilled chicken and green broccolini with a splashy cucumber-cashew salad, and you’re paleo ready.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Lime
- 1 Bunch of broccolini
- 2 Cucumbers
- 7g Honey
- 18g Red curry paste
- 30g Cashew butter
- 25g Roasted cashews
Contains: Cashews
You will need:
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
25 g
Saturated Fat
5 g
Sodium
630 mg
Total Carb
24 g
Sugars
7 g
Protein
47 g
Fibre
5 g
Preparation
Grill the chicken
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Pat the chicken dry; season with S&P. In a large bowl, toss with ½ the curry paste and a drizzle of oil.
- Add the chicken* to the BBQ (or pan) and grill, 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.
- Remove the bottom inch of the broccolini stems (halve lengthwise if large). In a medium bowl, toss with a drizzle of oil and S&P.
- Medium-dice the cucumbers.
Grill the broccolini
- Add the broccolini to the BBQ (or pan) and grill, 2 to 3 min. per side, until browned and 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, broccolini 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.
