This is my current favourite dinner to eat alone on the sofa once the kids are in bed, with a glass of red wine, a sweet candle flickering and an episode of something like Grey’s Anatomy or Workin’ Moms. It’s low-maintenance, includes a hefty portion of veg and it takes like homemade heaven (IMO anyway).
I shared a snap of it on my personal Instagram account and I had a few DMs asking for a recipe post on The Leopard, so who I am to refuse you guys? (And refuse the chance to have to cook it again so I could get a snap?).
I used chicken, but it’s easily adaptable to vegan, just replace with tofu or extra veg, and would also be delicious with fish too.
The peanut dressing is great and super easy if you like things like satay sauce, it’s actually one I adapted from a recipe in The Green Roasting Tin.
I hope you like!
INGREDIENTS (for two people)
- 200ml coconut milk
- 2 heaped tbsp peanut butter (crunchy or smooth)
- Soy sauce
- 2 x chicken breast
- Half a butternut squash (or two medium sweet potatoes)
- 1 x Broccoli
- 200g green beans
- Handful of peanuts (optional)
- Coriander (optional)
- 2 x pouches of microwave jasmine rice (or 150g rice if cooking in pan)
- Start by pre-heating your oven to 180 degrees, and then peeling and slicing your butternut squash into bitesize pieces. Place on a baking tray, drizzle with olive oil, season with salt and pepper and then leave on the middle shelf for 25-30 minutes.
- Once the butternut squash has had its cooking head-start, break up the broccoli into small pieces and add both this, and the green beans to the baking tray, adding more olive oil if needed.
- Slice the chicken breast into small strips and add to a medium frying pan on a medium heat. Keep turning into they start to turn golden.
- In a bowl, pour your coconut milk, peanut butter, soy sauce, and the juice and zest from the lime. It will take a few minutes of continuing stirring to come together and may look a bit lumpy or as if it could curdle, this is fine!
- Add three teaspoons of the mixture to the chicken for the final few minutes of cooking, until it starts to reduce and make the chicken have a sticky coating.
- Once the veg is golden, take out the oven.
- Serve the rice in bowls (once cooked, depending on how you cook it) and top with the roasted veg and then the chicken.
- Garnish with crushed peanuts and chopped coriander if using.
- Serve at the table with the rest of the peanut dressing in a bowl ready to help yourself and add as much as you like (spoiler: you will eat more of it than you think – it’s delish!).