Satay chicken & greens

This dish is a perfect weeknight meal, its super quick to throw together and usually leaves you with some leftovers for lunch the next day. It's a yum way of adding a variety of green veg into your day.


Let's talk poached chicken. It can be awful - rubbery, dry, bland but it can also be delicious if cooked right and it’s a perfect neutral tasting protein to add to heaps of different meals. Always go for free range and no added hormone chicken to make sure you are getting the best quality for your body.


I like to prepare some poached chicken to keep in the fridge, ready to add to salads or veg for lunch/dinner. If you know what I’m like in the kitchen it is all about efficiency and being in there as little as possible. Although I love cooking it’s like I just love speedy cooking?



How to perfectly poach chicken-


Ingredients

2 chicken breasts (250g each)

1/2 lemon

1 garlic clove


Method

  1. Bring a pot of water to the boil (enough water to cover the chicken with a few cm's room above). Optional: add 1 clove of garlic and 1/2 a lemon to the water for extra flavour

  2. Once water is boiling add in 2 chicken breasts and immediately remove from the heat

  3. Cover the pot with a lid and let chicken poach for 20 minutes

  4. Remove from pot after 20 minutes and transfer to a plate, slice ready to serve or allow to cool for later


Now for the dish...

Satay chicken & greens


Makes enough for 2-4, depending on how hungry you are


Ingredients

Greens

1 bunch of broccolini

2 zucchini

3 spring onions (finely sliced)

1 clove of garlic (crushed)


Chicken

2 poached chicken breasts


Satay Sauce

1/8 cup of smooth peanut butter (just nuts e.g. Mayvers, Picss

1/8 cup coconut cream

1/2 Tbsp finely diced fresh ginger

2 Tbsp coconut aminos

2 Tbsp tamari

1 tsp sesame oil

a squeeze of lime

a pinch of chilli flakes and cayenne pepper (to your taste)


Method

  1. Poach chicken as per second slide - you can do this ahead of time as the chicken is still delicious cold. Once chicken is cooked, thinly slice it ready to add at the end

  2. Using a vegetable peeler shave long strips of 1 zucchini up until you reach the core - this creates a zucchini 'fettuccini' - set aside in a large mixing bowl

  3. Roughly chop second zucchini, leftover core and broccolini

  4. Add crushed garlic and the white part of the spring onions to a medium heat pan with coconut or olive oil and cook for 1 minute

  5. Add broccolini and zucchini (including core, not the zucchini fettuccini) to the pan, stirring occasionally until cooked

  6. Whilst greens are cooking, prepare the satay sauce by adding all ingredients to a small bowl and mixing well- add some water if it is too thick (different brands of PB and coconut cream will have different consistencies)

  7. Add sautéed greens, chicken and green part of spring onion to zucchini fettuccini and toss (the heat will slightly cook the fettuccini)

  8. Portion into 2 or 4 bowls, drizzle with satay sauce and season to your liking (chilli flakes go really well)