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Serves 2

18-20 mins

2 tbps chunky peanut butter (without added sugar or palm oil)

1 garlic clove finely grated (or use garlic puree) 

1 tsp Madras curry powder

few shakes soy sauce

2 tsp lime juice

2 skinless chicken breast fillets cut into strips

cucumber cut into fingers


Heat oven to 200C/ 180C fan/ gas 4 and line a baking tray with non-stick paper.


Mix 2 tbsp chunky peanut butter with 1 finely grated garlic clove, 1 tsp Madras curry powder, a few shakes of soy sauce and 2 tsp lime juice in a bowl. Some nut butters are thicker than others, so if necessary, add a dash of boiling water to get a coating consistency.


Add 2 skinless chicken breast fillets, cut into strips, and mix well. Arrange on the baking sheet, spaced apart, and bake in the oven for 8-10 mins until cooked, but still juicy.​


Eat warm with cucumber cut into fingers. Alternatively, leave to cool and keep in the fridge for up to 2 days.

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