Tender strips of lean chicken, coated in a nutty salty sauce, served with strips of cucumber and a bit of sweet chilli dipping sauce.

Serve packed into wholemeal wraps for a delicious, easy lunch or beat the afternoon energy slump by serving them cold with the cucumber as a satisfying snack.

Serves 4.

4tbs chunky peanut butter (no added sugar)

½ tsp lazy garlic

2tsp madras curry powder

2tbs soy sauce, for seasoning

4tsp lime juice

3 skinless chicken breasts, (about 600g) cut into thick strips

½ cucumber, cut into strips

Sweet chilli dipping sauce, to serve

Method

Heat the oven to 200c, gas 6, 400f

Line 2 baking sheets with baking parchment.

Combine the peanut butter, garlic, curry powder, soy sauce and the lime juice.

If the nut butter is very thick, add a dash of boiling water to loosen to a dipping consistency.

Add the chicken, mix well.

Arrange on the baking trays, spaced apart and bake for 10 – 15 minutes until cooked.

Eat warm or cold with the cucumber and sweet chilli dipping sauce or wrap everything up in a wholemeal wrap and take with you to work or the gym.