Stir Fried Garlic Soy Veg with Baked Chicken Satay & Rice

1. Preheat the oven to 180C/160C Fan/Gas 4.

2. Line a baking tray with parchment paper.

3. Mix the Peanut Butter, chopped Garlic, Cumin, Coriander, Smoked Paprika, and egg in a bowl and whisk until all mixed together, scraping the spices off the sides of the bowl.

4. Season the chicken with some sea salt.

5. Then place the first Chicken Breast into the bowl and cover with the Satay sauce and place on the baking tray, then do the same with the second chicken breast.

6. Pour the remaining Satay sauce over the chicken breasts.

7. Put the chicken into the oven and cook for 20 minutes.

8. Whilst the Chicken is cooking, chop the Red Pepper, second Garlic Clove and wash and chop the Broccoli. 

9. Then in a wok or frying pan spray with One Cal Spray and add the second garlic clove, cook for 1 minute (until lightly browned), then add the red pepper & Broccoli florets and cook for a further 15 minutes, stirring throughout.

10. After cooking the garlic, broccoli and red pepper for 15 minutes, pour in the soy sauce and cook on a low heat for a further 5 minutes.

11. Take the vegetables off the heat and set aside.

12. Place the Tilda rice into the microwave for 2 mins.

13. Take out the Chicken breasts and set aside, whilst the rice is cooking.

14. When the rice has finished, half the rice equally on to two plates or into a ramekin (press it down into the ramekin) then turn it upside down onto your plate and slowly lift it up creating a little rice mound. Then place the Chicken and the veggies onto the plate and serve.