1/2 red chilli
50g smooth peanut butter
100g coconut milk
15ml soy sauce
pinch of salt
sprinkle of coriander
Wrap the chicken breasts in tin foil and cook in the oven for 25 minutes at 180*. Meanwhile make your sauce to pour over the chicken. Mix the peanut butter with a small splash of water, it will break up then come back together. Add the coconut milk and mix thoroughly. Add the rest of the ingredients and give it a good mix. Place your chicken on a bed of spinach and pour half the sauce over (half for each breast) then garnish with coriander and fresh chilli. You can serve with rice or new potato. The picture is served with new potato.
Approximate calories per serving: 392
To make this plant based you can use tofu - bake in the oven for 15 mins then pour over the sauce. Use maple syrup instead of honey.