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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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
Sriracha
170 g
Sweet Potato
1 tbsp
Thai Seasoning
(Contains Sesame, Milk)
½ tbsp
Ginger-Garlic Puree
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.)
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.
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.
