Chicken Satay

This is yesterday's meal, still just as delicious today and £1 cheaper! Packed per person in sustainable disposable packaging. I give the chicken extra flavour by marinating it overnight. Then I slowly cook the chicken pieces in the oven and mix them with my mildly spicy satay sauce. You'll also receive crunchy steamed vegetables and white rice. The dish may differ from the photo.

Chicken thigh fillet (Beter Leven 2 stars), green beans, pointed cabbage, yellow beetroot, white onion, garlic, red chilli, lime juice, fresh lemongrass (sereh), ginger and lime leaf, chilli powder, garlic powder, cumin seeds, turmeric, peanut butter, basmati rice, gluten-free ketjap manis, gluten-free soy sauce, sambal badjak, Thai red curry paste, fish sauce, coconut milk, santen (coconut cream), palm sugar, organic vegetable stock, pepper and salt, sunflower oil.

Allergens: pinda, soja, sulfiet, vis.

Microwave

Heat the chicken with satay sauce and rice with vegetables loosely covered for 3-4 minutes.

Oven — 200°C, 15-30 minMarleen's choice

Preheat the chicken with satay sauce and rice with vegetables covered with an oven-safe plate or aluminium foil for 15-20 minutes. Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy138,56 kcal

Protein9,99 g

Fat5,63 g

of which saturated1,93 g

Carbohydrates13,03 g

Dietary fibre1,75 g

Salt0,51 g

Average weight: 540 g

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