Chicken Satay with Brown Rice and Garlic Beans

Nutrition per serving

Calories636 kcal
Protein46.6 g
Carbs66.2 g
Fats20.6 g
Saturated Fat4 g
Monounsaturated Fat10.3 g
Polyunsaturated Fat4.4 g
Sugars10.4 g
Fiber6.4 g
Sodium369 mg

Ingredients

Green Beans (snap beans)
Chicken Thigh
Garlic
Brown Rice (medium-grain)
Lime
peanut butter, chunk style, without salt
Sauce, Sweet Chilli
Olive Oil
1. Preheat the grill to high heat.

2. Top and tail the green beans.

3. Peel/finely dice the garlic.

4. Chop the chicken thighs into bite-sized pieces.

5. Soak the skewers in water to prevent them from burning.

6. Rinse the rice in a sieve under cold running water for 30 seconds.  Add to a medium pot of lightly salted boiling water and cook for about 20 minutes until tender. Add more water if needed. Drain, return to pot and cover with a cloth until serving.

7. Place the chicken pieces into a bowl with a pinch of lime zest, ½ a tsp of olive oil and a pinch of salt and pepper. Mix to evenly coat, then thread the chicken onto the skewers.

8. To make the peanut sauce, in a bowl, combine the peanut butter with the sweet chili sauce and the juice from a quarter of a lime. Add a dash of hot water if too thick.

9. Place the chicken skewers onto a baking tray and grill near the top of the grill for 8-10 minutes until cooked through/no longer pink in the middle. Turn every couple of minutes to evenly cook.

10. Meanwhile, in a non-stick frying pan, heat 1 tsp of oil over medium-high heat. Add the green beans with the garlic and stir fry for a couple of minutes. Remove from heat.

11. Serve the chicken skewers on top of the rice with the green beans on the side and the satay sauce drizzled over the top.