Satay Chicken & Coconut-Makrut Lime Sauce
with Roast Pumpkin & Mixed Leaf Salad
Sometimes only a big pumpkin salad will do. With the additions of satay chicken and a coconut-makrut lime sauce, you'll be at the bottom of the bowl in no time.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
pumpkin
1
carrot
1
red onion
1 clove
garlic
2 leaves
makrut lime leaves
1 packet
chicken tenderloins
1 sachet
satay seasoning
1 packet
coconut milk
1 bag
mixed salad leaves
Not included in your delivery
olive oil
1 tsp
brown sugar
½ tbs
soy sauce
(Contains Gluten, Soy;)
drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut pumpkin and carrot into bite-sized chunks. Slice red onion into wedges. • Place veggies and onion on a lined oven tray. Season with salt and drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. Allow to cool slightly.
TIP: Peel the pumpkin if you prefer!
• Meanwhile, finely chop the garlic. • Thinly slice makrut lime leaves. • In a medium bowl, combine chicken tenderloins, satay seasoning and a drizzle of olive oil.
TIP: Makrut lime leaves are fibrous in texture, so make sure to slice them as finely as possible!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Transfer to a plate.
TIP: Chicken is cooked through when it is no longer pink inside.
• Wipe out frying pan to and return to medium-high heat with a drizzle of olive oil. Cook garlic and lime leaves, stirring, until fragrant, 1 minute. • Reduce heat to low, then add coconut milk, the brown sugar and the soy sauce. Stir to combine and simmer until reduced slightly, 2-3 minutes.
• To oven tray, add mixed salad leaves and a drizzle of the vinegar and gently toss to combine. Season to taste.
• Slice the chicken if preferred. • Divide roast pumpkin salad between bowls then top with satay chicken. • Spoon over coconut-makrut lime sauce. Enjoy!