Warm satay chicken Buddha bowl

Author: Tamika O'Neill

Photographer: Steve Brown

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This fresh and filling satay chicken Buddha bowl is high in fibre and low in calories - a great addition to your midweek recipe collection - it's gluten-free too!

Serves: 4

Time to make: 25 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

2 tablespoons smooth no-added-salt-or-sugar peanut butter
¼ cup light coconut milk
juice of ½ lime
400g chicken tenderloins, trimmed
2 x 250g microwavable brown rice and quinoa
2 large carrots, peeled into ribbons
1 bunch radish, thinly sliced
1 large cucumber, peeled into ribbons
¹⁄³ cup loosely packed fresh coriandercilantroX leaves, to serve

Instructions

1 Place peanut butter, coconut milk and lime juice in a large mixing bowl, whisking until smooth. Transfer half the sauce into a small jug and set aside.

2 Add chicken to mixing bowl, tossing to coat. Heat a chargrill pan over high heat. Add chicken and cook, turning halfway, for 8 minutes or until cooked. When cool enough to handle, shred chicken into pieces.

3 Meanwhile, cook rice mixture according to packet instructions.

4 Divide rice mixture among four serving bowls. Arrange chicken, carrot, radish and cucumber on top. Drizzle over reserved sauce and serve garnished with fresh coriander leaves.

HFG tip

Instead of peanut butter, try using tahini (made from sesame seeds) to make the marinade and dressing.

Nutrition Info (per serve)

Calories 407cal

Kilojoules 1700kJ

Protein 30.7g

Total fat 10.7g

–Saturated fat 3.1g

Carbohydrates 42.7g

–Sugars 7.3g

Dietary fibre 7.2g

Sodium 94mg

Calcium 76mg

Iron 2.1mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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