This simple lunch recipe is both rich in protein and packed with hydrating ingredients. Both gluten and dairy free with a vegan option, this recipe ticks all the nutrition boxes without compromising on taste. This special almond satay dressing can be stored in the fridge and drizzled across a range of recipes for a nutty, zesty flavour.
Recipe serves 2 people.
INGREDIENTS
Almond Satay Sauce:
1/2 cup almond butter
2 tbsp sesame oil
3 tbsp tamari
Juice of 1 lime
1 tbsp maple syrup
2 chicken breast
1 tbsp olive oil
1/2 red onion, finely sliced
1 small cucumber, sliced
1 red chilli, sliced
1 small handful of mint leaves
1 lime, quartered
2 gem lettuce, leaves removed
Sesame seeds, to garnish
METHOD
- Add all almond satay ingredients to a blender of food processor. Mix until combined. Add a dash of boiling water to help smooth sauce out. Set aside.
- Add chicken breast to a large bowl and cover with 1/2 of the almond satay sauce. Mix until well combined then set aside to marinate for 30 minutes in the fridge.
- Heat a large frypan over high heat. Add olive oil. Once sizzling, add chicken breast to the pan. Fry for 5-7 minutes then flip and continue to cook for a further 5-7 minutes or until cooked through. Cooking time will depend on the thickness of the chicken breasts.
- Remove chicken breast from heat and cut into small pieces. Mix in a large bowl with other 1/2 of the almond satay.
- Arrange chicken, red onion, cucumber, chilli, mint and lime on a large plate. Fill each lettuce cup with toppings of your choice. Enjoy!
NOTES
The components of dish can be prepared up to 2 days in advance, simply put together the lettuce cups when serving.
To make this dish vegan, sub chicken for sliced tempeh or tofu. Instead of marinating, simply fry off the tempeh or tofu then combined with the almond satay and serve.
