Smart Thai-Inspired Chicken Breasts
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Smart Thai-Inspired Chicken Breasts

Smart Thai-Inspired Chicken Breasts

with Spinach, Roasted Veggies and Peanut Sauce

Thai cuisine is all about contrasting textures and vibrant flavours – spicy, sweet, savoury, tart – and you'll find all of that in this mash-up of east and west!

Smart is based on a per serving calculation of the recipe's carbohydrate and kilocalorie amount.

Carb Smart
Calorie Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

113 g

Baby Spinach

160 g

Sweet Bell Pepper

1.5 tbsp

Peanut Butter

(Contains Peanuts)

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Rice Vinegar

(Contains Sulphites)

1 tsp


170 g

Sweet Potato

1 tbsp

Thai Seasoning

(Contains Sesame, Milk)

½ tbsp

Ginger-Garlic Puree

Not included in your delivery

3 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories619 kcal
Fat34 g
Saturated Fat6 g
Carbohydrate33 g
Sugar12 g
Dietary Fiber6 g
Protein46 g
Cholesterol125 mg
Sodium1150 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Large Non-Stick Pan
Paper Towel
Small Bowl
Measuring Spoons
Large Bowl
Measuring Cups


Roast veggies

Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 5 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium, 1 1/2 tsp spicy and 2 tsp extra-spicy! Core, then cut pepper into 1-inch pieces. Peel, then cut sweet potato into 1/2-inch pieces. Add peppers, sweet potatoes, 1 tsp soy sauce and 1 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until veggies are tender, 16-18 min.

Prep chicken

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, reserve 1/4 tsp Thai Seasoning (dbl for 4 ppl) in a small bowl. Pat chicken dry with paper towels. Season with salt, pepper and remaining Thai Seasoning.

Cook chicken

When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden, 1-2 min per side. Transfer chicken to an unlined baking sheet. Roast in the top of the oven until cooked through, 10-12 min.**Carefully discard fat from the pan.

Make vinaigrette

Meanwhile, add vinegar and 1 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. (TIP: Add 1/4 tsp sugar [dbl for 4 ppl] for a slightly sweeter vinaigrette, if desired.)

Make peanut sauce

Heat the same pan (from step 2) over medium. Add peanut butter, remaining soy sauce, reserved Thai Seasoning, 1/2 tbsp ginger-garlic puree, 1/3 cup water (dbl both for 4 ppl) and 1 tsp sriracha. (NOTE: Reference heat guide.) Cook, stirring constantly, until sauce is smooth and comes to a gentle simmer, 1 min. (TIP: Add 1/4 tsp sugar [dbl for 4 ppl], if desired.)Remove the pan from heat.

Finish and serve

Thinly slice chicken. Add roasted veggies and spinach to the bowl with vinaigrette, then toss to combine. Divide salad between plates. Top with chicken. Drizzle peanut sauce over top.