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Easy Chicken Satay - Great for Lunchboxes


Preparation Time
15-20 minutes

Cooking Time
25 minutes


Allergy Information
Dairy Free, Lactose Free, Wheat Free, Gluten Free


  • 500g chicken breast (3)
  • 1 red onion, sliced
  • 2 peppers (1 red and 1 yellow), sliced
  • 1 courgette, chopped
  • 2 tbsp. Lucy Bee Coconut Oil, melted
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season
  • 1 tbsp. red curry paste
  • 5 tbsp. peanut butter
  • 175ml warm water
  • 50g Lucy Bee Creamed Coconut
  • 1 1/2 tbsp. Lucy Bee Turmeric Powder OR 1/2 tsp. Lucy Bee Chai Mix
  • TO SERVE: chopped coriander and a wedge of lime


  1. Preheat the oven to 200C, 400F, gas mark 6.
  3. Add the sauce ingredients to a blender and blitz, then set aside.
  4. Place the chicken breasts onto a baking tray and add the onion, peppers and courgette.
  5. Pour the Lucy Bee Coconut Oil over the chicken and vegetables and season. Toss the chicken and vegetables in the oil to ensure they’re well coated.
  6. Pour three quarters of the satay sauce over the chicken and set aside the remaining sauce. Bake for 25 minutes, or until the chicken is cooked through.
  7. Once cooked, remove from the oven and use a fork and sharp knife to slice the chicken into strips.
  8. Serve with brown rice – for lunchboxes, add the rice, followed by the chicken and vegetables and pour the remaining satay sauce over. Top with coriander and a slice of lime.
  9. Top tip: this makes 4 lunches. Leave to cool with the lids off the lunchbox, before storing in the fridge or freezer. Defrost thoroughly before reheating and serving.

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