Chicken Satay Pittas
These moreish Chicken Satay Pittas are the perfect protein-packed meal. The shredded cabbage and carrot slaw adds a zingy crunch to the succulent chicken and the fluffy pittas are brilliant at soaking up all of that saucy satay goodness. These will be on repeat in the weekly meal plan!
Method
Based on 4 servings, adjust as needed.
Step 1
Add the chicken to a mixing bowl and cover with the satay sauce and half of the lime juice. Allow this to marinate in the fridge for up to a day if you have time, but don’t worry if you don’t.
Step 2
Heat a large non stick frying pan on medium-high heat. Once hot, add the oil and lay in the chicken thighs. Cook for 4 minutes on each side before flipping and cooking the other side for a further 4 minutes. If the chicken is beginning to stick, add a small splash of water. Once the chicken is lightly golden and the sauce reduced, turn off the heat and leave it to rest in the pan in the sauce.
Step 3
Grate or peel the carrot into ribbons, finely shred the cabbage and roughly chop the coriander. Add to a large bowl and squeeze over the remaining lime juice. Gently heat the pittas in the oven or toaster.
Step 4
When you’re ready to assemble, fill the pittas with the cabbage and carrot slaw, the satay chicken and a drizzle of the satay sauce. Serve with the remaining slaw on the side.
- Ingredients
- Based on 4 servings
-
2 Limes, juice of 2x Sainsbury's Limes -
1 tbsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L -
1 Carrot, grated 1x Sainsbury’s Carrots Loose -
30g Coriander, roughly chopped 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
4 Soft Pittas 1x Warburtons White Soft Pittas x4 -
0.5 Sweetheart Cabbage, finely shredded 1x Sainsbury's Sweetheart Cabbage -
640g Chicken Thighs, skinless & boneless 1x Sainsbury's British Fresh Chicken Thigh Fillets Skinless & Boneless 640g -
190g Satay Sauce 1x Lee Kum Kee Satay Sauce 190g