Our lighter take on this Indonesian home cooked classic features chicken breasts slathered in earthy peanut satay sauce and roasted until juicy. We serve the chicken over fluffy cauliflower rice, sweet green peas, and finish it all off with crunchy peanuts to garnish.
Meal Card: Spicy Thai Peanut Chicken Satay Bowl
Ingredients
- 1-2 packets peanut satay sauce
- 1-2 packets peanuts
- 2-4 chicken breasts
- 1-2 packages cauliflower rice
- 1-2 packages green peas
Directions
1) Run peanut satay sauce under hot water to thaw. Place peanuts on the counter to thaw.
2) Open chicken breasts and place on a Suvie roasting rack set within a Suvie pan. Season with salt and pepper. Place pan in the top zone of Suvie.
3) Before opening, tap cauliflower rice and green pea packages against the countertop to break up any large pieces. Add cauliflower rice and green peas to a separate Suvie pan. Season rice and peas with 1 tbsp olive oil, 1 tsp salt, and freshly ground black pepper (season with 2 tbsp olive oil and 2 tsp salt if cooking 4 servings).
4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 15 minutes for 2 people, or 20 minutes for 4
Top Zone: Roast at 350°F for 27 minutes (for 4 servings, Roast for 37 minutes)
5) Transfer chicken to a cutting board and let rest 4 minutes before cutting into pieces. Transfer peanut satay sauce to a microwave safe bowl and heat in 30 second increments until hot.
6) Remove pans from Suvie. Stir cauliflower rice and peas together and season with salt and pepper to taste. Divide between plates and top with chicken, spooning extra satay over each serving. Garnish with peanuts and serve.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 720, Total Fat 27g, Total Carbohydrates 59g, Total Sodium 620mg, Total Protein 57g.
