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1/4 cup smooth peanut butter
1/4 cup water
1 teaspoon coconut oil, melted
1 tablespoon tamari
1clove garlic, minced
1/2 teaspoon dried chilli flakes
300 g chicken thighs, skin on
200 g green beans, ends trimmed
1 teaspoon olive oil
2 cups mixed lettuce leaves, to serve
In a medium-sized baking dish, combine the peanut butter, water, coconut oil, tamari, garlic and chilli flakes. Mix well. Place chicken thighs in baking dish and coat well with satay sauce.
Place dish in the oven and cook chicken for 15 minutes. Turn chicken over and add beans to the dish and drizzle with olive oil. Continue to cook for a further 10 minutes.
Serve half the chicken with half of the beans, mixed lettuce leaves and leftover sauce from the pan. Place the remaining half in a container to enjoy for lunch tomorrow.