Chicken kebabs

SERVES 2

2 skinless chicken breasts 1 garlic clove, crushed ½ red chilli, deseeded and chopped 2 tbsp soy sauce 1 tbsp coconut oil 6 wooden skewers, soaked in wate For the satay sauce: 2 tbsp coconut oil 2 spring onions, diced 1 garlic clove, crushed ½ red chilli, deseeded and chopped

3 tbsp peanut butter ½ tbsp fish sauce 100ml coconut milk

• CALORIES 460 • PROTEIN 33g • FAT 44g• FIBRE 2g • CARBS 10g

CUT each chicken breast into 12-15 cubes then make a marinade by mixing the garlic and chilli, soy sauce and coconut oil and toss the chicken in the marinade. Cover and refrigerate overnight. Thread four or five chicken cubes onto each skewer, season and grill for 12-15 mins, turning every 3-4 mins. For the sauce, fry the spring onions, garlic and chilli in the coconut oil until soft, add the peanut butter and fish sauce and stir for another 2 mins, then blitz in a food processor with the coconut milk, adding a splash of soy sauce if you wish. Serve the kebabs on a bed of rocket, with the dipping sauce in a small pot on the side.