Chicken satay with spring cabbage and pea salad

Chicken satay with spring cabbage and pea salad
50 min.
314 kcal
SteviaSweet Liquid



Ingredients for 4 servings

Chicken skewers
500 g chicken breast
2 tbsp (50 g) unseasoned peanut butter
50 ml coconut milk
1/2 tsp hot chili paste
1 juice of 1 lime 
1/2 tsp salt
20 drops SteviaSweet Liquid​

Spring cabbage salad
300 g spring cabbage
100 g peas (fresh or frozen)   
100 g quark
1 tsp Dijon mustard
2 tbsp fresh dill
10 drops SteviaSweet Liquid
1/2 tsp salt
  freshly ground black pepper
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Preparation


Place the wooden skewers in cold water to soak. Cut the chicken breasts into thin strips. Mix the ingredients for the marinade and pour half of it over the chicken strips. Mix well and leave to marinate for 30 minutes. While you are waiting, prepare the spring cabbage salad.
 
Remove the outer leaves of the spring cabbage. Quarter the cabbage and remove the tough stalk. Then cut everything into thin strips. Mix the ingredients for the dressing and season with dill. Add the dressing and peas to the cabbage and toss well. Leave the salad to soak in a cool place while you cook the skewers.
 
Preheat the oven to 250 °C. Thread the chicken strips onto the skewers and place onto a baking tray.  Place on the top shelf of the oven for around 10 minutes, or until the meat is cooked through. After cooking, brush the skewers with the remaining marinade and enjoy with the spring cabbage.
Nutritional information per portion
314 kcal
1318 kJ
39 g Protein
10 g Carbohydrates
13 g Fat