Chicken satay strips
A perfect picnic snack
Chicken satay is one of my all-time favourite foods! I wanted to create something that was both a healthy option for a picnic, and also a treat! I’m a big fan of powdered peanut butter, particularly for cooking with as it’s a low-fat great way to get that peanutty taste, and it mixes in so well with sauces and marinades.
There are a lot more options on the market now since I first started buying this- the first one I bought was PPB which I think cost about £9 from the health food shop- it lasted well but I didn’t buy it again at that price. There are lots of different options on Amazon if you just type in ‘powdered peanut butter’, but even better, I recently found this PB fit powder in Sainsbury for £4 a tub- definitely the best price that I have seen.
This is a really simple and quick to make marinade- I allowed it to marinade for half an hour as I was trying to rush out, but you could leave it overnight ideally.
For Slimming World, different peanut butter powders vary in syns, I am using PB Fit which is 1.5 syns per tbsp, if you use PB2 it’s 1 syn per tbsp.
It helps me hugely in my weight loss journey to read about how others tackle their own- I’ve gained such a lot of inspiration from a group of girls that I met at Slimming World head office at Christmas- they’ve all had hugely inspiring journeys and just picking up their tips on how they did it is such a help. Emma who blogs at Mrs. Shilts is one of those- she writes a great weekly meal plan, and blogs about the highs and lows of her journey. I’ve also recently discovered Mummy From the Heart, who blogs about lots of different subjects, including weight-loss and those struggles that we all experience! Definitely worth popping over to their blogs for inspiration.
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Chicken satay strips
- 500 g chicken mini fillets raw
- 3 tbsp powdered peanut butter
- 3 tbsp 0% fat Greek Yoghurt
- juice 1/2 lemon
- 1 tbsp dark soy sauce
- salt and pepper
- Frylight or spray oil if you prefer
- Pre-heat the oven to 180c
- Mix together the peanut butter powder, yoghurt, soy sauce, lemon juice and salt and pepper
- Add in the chicken, mix well to coat, and leave to marinade for at least 30 minutes (you can prepare the night before if you wish)
- Spread out on greaseproof paper on a baking tray, and spray with Frylight. Cook at top of oven for 15-20 minutes, until cooked through and a little browned on top. Perfect served hot or cold.